Mussel Soup

Ingredients

• 4 lbs mussels, cleaned
• 2 shallots, diced
• 2 cups dry white wine
• 3 tablespoons butter or 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

1. 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. 2

   Remove the mussels with a slotted spoon and strain the broth; set aside.

3. 3

   Melt the butter in a saucepan over medium heat. Add the leeks and cook until fragrant and softened, about 5 minutes.

4. 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. 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. 6

   Arrange mussels in soup bowls and pour the hot broth over them.

7. 7

   Garnish with basil and chervil if desired.