Mussel Soup with Leeks and Saffron
- 3 tbs. butter
- 20 mussels –cleaned and scrubbed
- 1 onion –diced
- 4 leeks – rinsed well and sliced
- 2 thyme sprigs
- 1 bay leaf
- Salt to taste
- ¼ tsp. red pepper flakes
- ¼ c dry white wine
- 3 c chicken broth or vegetable broth -hot
- 1 pinch of saffron
- 1 x 15 oz. can tomatoes –diced
- 1 c heavy whipping cream
- ¼ c fresh parsley -minced
1Mix the saffron threat with the hot stock and set aside.
2Heat up the butter in a large stockpot and sauté the onions and leeks with a pinch of salt until translucent. Add the red pepper flakes, bay leaf and thyme sprigs.
3Add the mussels to the pot, give it a stir then add the wine. Cook until the alcohol has evaporated then pour in the saffron infused stock.
4Bring to a gentle simmer, cover with a lid and cook for about 20 minutes until all the clams have opened. Add the cream and let the soup simmer a couple more minutes.