20 lb Mussels
1 gal. Dry white wine
1 gal. Water
2 cups Butter
1/2 cup Olive oil
10 Onion, finely chopped
10 Garlic clove, crushed
10 Leek, trimmed, fine shredded
2 Tbl. Fenugreek, finely crushed
1 cup All-purpose flour
1/8 ounce Saffron, soaked in
1cup Boiling water
1 gal. Chicken stock
1/2 cup Chopped fresh parsley
Salt to taste
Fresh ground pepper to taste
1 cup Whipping cream
Fresh parsley sprigs (opt)
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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, 1/2 gal. of reserved
cooking liquid and chicken stock. Bring
to
a boil, cover and simmer gently 15
minutes.
Meanwhile, remove 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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