Lopez Island Mussel Soup With Saffron And Cream

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 2 cups wine (such as lopez island madeleine angevine)
• 1 tablespoon chopped garlic
• 3 lbs mussels, cleaned and debearded
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups whipping cream
• 1 generous pinch saffron thread (preferably spanish, steeped for 15 minutes in 2 tablespoons warm water)
• 6 leaves spinach or 6 leaves sorrel, cut into fine ribbons, for garnish

Recipe

• 1 combine the wine and garlic in a kettle over high heat and bring to a boil.
• 2 add the mussels, cover, and steam until they begin to open, about 3 minutes.
• 3 transfer opened mussels to a bowl, using a slotted spoon.
• 4 continue steaming until all have opened, 2 to 3 minutes longer.
• 5 discard any mussels that do not open.
• 6 reserve the cooking liquid.
• 7 as soon as the mussels are cool enough to handle, remove them from their shells and put them in the cooking liquid.
• 8 melt the butter in a large saucepan.
• 9 whisk in the flour and cook, stirring, for 1 minute.
• 10 add the cream and bring to a boil, whisking constantly.
• 11 add the saffron and its steeping liquid along with the mussels and their cooking liquid.
• 12 bring the soup to a gentle boil, and serve hot, garnishing each bowl with fine ribbons of spinach or sorrel.