Mussel soup with saffron

Ingredients for 4 servings:

• 2 kg mussels
• 150 ml dry white wine
• Salt
• Pepper, from the mill
• 1 tbsp butter
• 2 large shallots, finely diced
• 1 stalk(s) leek, split lengthwise and cut into thin half strips
• 1 pinch of saffron
• 300 ml double cream
• 1 tbsp cornstarch
• 2 tbsp water
• 2 tbsp fresh parsley, finely chopped

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Discard any broken or open mussels that do not close when touched. Wash the remaining mussels thoroughly and remove the beards. Scrape off any growth on the shells under cold running water with a knife. Place the mussels in a large, heavy-bottomed pot with the wine and a pinch of pepper. Cover tightly and cook for 4-5 minutes, until the mussel shells open. Shake the pot occasionally. Discard any closed mussels. Allow to cool, then remove the mussels from their shells. Collect any dripping liquid and add it to the cooking liquid. Strain the liquid through a sieve lined with cheesecloth and fill with water to 1 liter. Melt the butter in a saucepan over medium heat. Add the shallots and leeks, cover, and cook until the vegetables are tender, stirring occasionally. Stir in the mussel liquid and saffron and bring to a boil. Reduce the heat and simmer gently with the lid on for 15-20 minutes. Mix the starch with the 2 tablespoons of water, stir into the soup, and thicken the soup. Stir in the double cream. Add the mussels to the soup, season to taste, and add salt, pepper, and saffron if desired. Arrange on warmed plates, sprinkle with parsley, and serve.