Saffron Mussel Bisque Recipe

Ingredients
<br>- 2 pounds mussels, cleaned and debearded
<br>- 1 1/4 cups white wine
<br>- 1 1/2 cups water
<br>- 3 tablespoons margarine
<br>- 1 tablespoon olive oil
<br>- 1 onion, chopped
<br>- 1 clove garlic, crushed
<br>- 1 leek, bulb only, chopped
<br>- 1/2 teaspoon fenugreek seeds, finely crushed
<br>- 1 1/2 tablespoons all-purpose flour
<br>- 6 saffron threads
<br>- 1 1/4 cups chicken broth
<br>- 1 tablespoon chopped fresh parsley
<br>- salt and pepper to taste
<br>- 2 tablespoons whipping cream
<br><p></p>Directions
<br>step 1: Place saffron threads in a small bowl, and cover with 1 tablespoon boiling water.  Set aside.
<br>step 2: 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.
<br>step 3: 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.
<br>step 4: 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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Ingredients
- 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

Directions
step 1: Place saffron threads in a small bowl, and cover with 1 tablespoon boiling water. Set aside.
step 2: 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.
step 3: 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.
step 4: 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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