🫙 From the Spice Rack
Mussel and Saffron Soup
2 lb Mussels 1 1/4 c Dry white wine 1 1/2 c Water 3 tb Butter 1 tb Olive oil 1 Onion, finely chopped 1 Garlic clove, crushed 1 Leek, trimmed, fine shredded 1/2 ts Fenugreek, finely...
maineasy
Ingredients8 items
Ingredients
- 2lbmussels
- 11/4 c dry white wine
- 11/2 c water
- 3tb butter
- 1tb olive oil
- 1onion, finely chopped
- 1garlic clove, crushed
- 1leek, trimmed, fine shredded
Directions
- 1
2 lb Mussels 1 1/4 c Dry white wine 1 1/2 c Water 3 tb Butter 1 tb Olive oil 1 Onion, finely chopped 1 Garlic clove, crushed 1 Leek, trimmed
- 2
Discard any mussels that are cracked or do not close tightly when tapped
- 3
Put mussels into a saucepan with wine and water
- 4
Cover and cook over high heat, shaking pan frequently, 6-7 minutes or until shells open
- 5
Remove mussels, discarding any which remain closed
- 6
Strain liquid through a fine sieve and reserve
- 7
Heat butter and oil in a saucepan
- 8
Add onion, garlic, leek and fenugreek and cook gently 5 minutes