Mussel and Leek Soup

Product :saffron
Category : soups
Nº of Portions :4
Origin : Britain
Source : From the book ?THE ESSENTIAL SAFFRON COMPANION? by John Humphries

Method :
Thoroughly wash the mussels, scraping of any barnacles. Discard any mussels that are gaping open and don?t close up when given a good tap. Place them in a pan. Add a dash of the wine, cover and cook over a high heat for about five minutes, shaking the pan until the mussels have opened. Strain the liquor through a colander into a bowl, shaking the colander well to drain off all the juice lodged in the shells. Cut up the leeks and the onion. Melt the butter in a saucepan and soften the vegetables on a low heat in the butter for about 3 minutes. Add the remaining wine and let it reduce by half. Stir in the flour until smooth. Mix the mussel liquor with the fish stock and gradually add to the pan, stirring well. When the soup is smooth and simmering, add half the saffron infusion and leave to cook for 25 minutes. Pull all the beards out of the mussels and discard one half of each shell. Liquidise the soup and strain through a sieve into a clean saucepan. Reheat and stir in the remaining saffron, the cream and the mussels on the half shell. Serve in warmed bowls.
Advice :
40-50 saffron filaments infused in 30 ml of white wine
1,5 Kg fresh mussels
2 tablespoons white wine (30 ml)
240 g leeks
1 small onion
90g butter
45 g plain flour
450 ml fish stock
4 tablespoons double cream (60ml)

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