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Saffron Mussel Soup

Submitted by: Mike Bersell
Revised: June 11, 2000

Categories: Soup
Yield: 50 portions
Ingredients Method
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)

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.

* Exported from SOAR *
Portions adjusted for institutional application.

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