Recipe - Mussel And Saffron Soup

2 pound Mussels
1 One fourth cup Dry white wine
1 One half cup Water
3 tablespoon Butter
1 tablespoon Olive oil
1 Onion, finely chopped
1 Garlic clove, crushed
1 Leek, trimmed, fine shredded
One half teaspoon Fenugreek, finely crushed
1 One half tablespoon Allpurpose flour
2 pack Saffron strands, soaked in
1 tablespoon Boiling water
1 One fourth cup Chicken stock
1 tablespoon Chopped fresh parsley
Salt to taste
Fresh ground pepper to taste
2 tablespoon Whipping cream
Fresh parsley sprigs (opt)

Scrub mussels clean in several changes of fresh water and pull off beards.
Discard any mussels that are cracked or do not close tightly when tapped.
Put mussels into a saucepan with wine and water. Cover and cook over high
heat, shaking pan frequently, 67 minutes or until shells open. Remove
mussels, discarding any which remain closed. Strain liquid through a fine
sieve and reserve.

Heat butter and oil in a saucepan. Add onion, garlic, leek and fenugreek
and cook gently 5 minutes. Stir in flour and cook 1 minute. Add saffron
mixture, 2One half cups of reserved cooking liquid and chicken stock. Bring to
a boil, cover and simmer gently 15 minutes. Meanwhile, keep 8 mussels in
shells and remove remaining mussels from shells. Add all mussels to soup
and stir in chopped parsley, salt, pepper and cream. Heat through 23
minutes. Garnish with parsley sprigs, if desired, and serve hot.