Mussel Soup

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 4 lbs mussels, cleaned
• 2 shallots, diced
• 2 cups dry wine
• 3 tablespoons butter or 3 tablespoons extra virgin olive oil
• 2 leeks, and light green parts only, well cleaned and sliced
• 2 garlic cloves, minced
• 1 pinch saffron
• 1/4 teaspoon cayenne (to taste)
• 1/2 cup heavy cream (optional)
• 1 tablespoon fresh lemon juice (to taste)
• salt and pepper, to taste
• basil, chopped for garnish
• chervil, leaves chopped for garnish

Recipe

• 1 put the mussels, wine and shallots in a saucepan and turn the heat to high. cover and cook, shaking occasionally, just until the mussels open, about 5 minutes.
• 2 remove the mussels with a slotted spoon and strain the broth; set aside.
• 3 melt the butter in a saucepan over medium heat. add the leeks and cook until fragrant and softened, about 5 minutes.
• 4 stir in the garlic and crumble the saffron into the saucepan. pour in the reserved mussel broth, cayenne and enough water to make 5 cups of soup.
• 5 add the cream, if you are using it. bring to just a boil, then turn off the heat and season with lemon juice, salt and pepper.
• 6 arrange mussels in soup bowls and pour the hot broth over them.
• 7 garnish with basil and chervil if desired.