Mussel Soup With Saffron - cooking recipe

Ingredients

2 3/4 lb. mussels
2 tsp. olive oil
2 cloves garlic, crushed
1/2 c. dry vermouth
1 medium yellow onion, diced
1 c. thinly sliced celery
2 Tbsp. butter
1 pt. whipping cream or half and half
2 c. chicken broth
1/2 c. bottled clam juice
1/4 tsp. saffron threads, crushed
2 green onions, thinly sliced
1 Tbsp. chopped parsley
1/4 c. dry sherry
salt and pepper to taste

Preparation

Remove beards from mussels and rinse well.
Heat a 6-quart pot with oil and garlic.
Saute a few seconds.
Do not burn.
Add cleaned mussels and vermouth.
Cook, covered, over medium heat. Steam mussels open, about 4 minutes.
Stir once.
Strain mussels and save broth.
Cool mussels on sheet.
Return pot to stove.
Add butter, onion and celery until clear (saute).
Add cream, chicken broth, clam juice and saffron.
Heat to gentle simmer and cook 15 minutes.
Remove meat from mussels.
Discard shells.
Add green onions and parsley to pot and simmer 2 minutes.
Add mussels and any juices.
Salt and pepper.
Serves 4.