Ingredients:
4 lbs mussels, cleaned
2 shallots, diced
2 cups dry white wine
3 tablespoons butter or 3 tablespoons extra virgin olive oil
2 leeks, white 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
Directions:
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.
Remove the mussels with a slotted spoon and strain the broth; set aside.
Melt the butter in a saucepan over medium heat. Add the leeks and cook until fragrant and softened, about 5 minutes.
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.
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.
Arrange mussels in soup bowls and pour the hot broth over them.
Garnish with basil and chervil if desired.
Servings: 4
Time preparation: 30 min.
Time total: 30 min.