Saffron Mussel Bisque Tarifi

Malzemeler

• 2 pounds mussels, cleaned and debearded, 1 1/4 cups white wine, 1 1/2 cups water, 3 tablespoons margarine, 1 tablespoon olive oil, 1 onion, chopped, 1 clove garlic, crushed, 1 leek, bulb only, chopped, 1/2 teaspoon fenugreek seeds, finely crushed, 1 1/2 tablespoons all-purpose flour, 6 saffron threads, 1 1/4 cups chicken broth, 1 tablespoon chopped fresh parsley, salt and pepper to taste, 2 tablespoons whipping cream

Hazırlanışı

1. * Place saffron threads in a small bowl, and cover with 1 tablespoon boiling water. Set aside. * Scrub mussels clean in several changes of fresh water and pull off beards. Discard any mussels that are cracked or do not close tightly when tapped. Put mussels into a saucepan with wine and water. Cover and cook over high heat, shaking pan frequently, 6-7 minutes or until shells open. Remove mussels, discarding any which remain closed. Strain liquid through a fine sieve and reserve. * Heat butter and oil in a saucepan. Add onion, garlic, leek and fenugreek and cook gently 5 minutes. Stir in flour and cook 1 minute. Add saffron mixture, 2-1/2 cups of reserved cooking liquid and chicken broth. Bring to a boil, cover and simmer gently for 15 minutes. * Meanwhile, keep 8 mussels in shells and remove remaining mussels from shells. Add all mussels to soup and stir in chopped parsley, salt, pepper and cream. Heat through 2-3 minutes. Garnish with parsley sprigs, if desired, and serve hot.

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