Lopez Island Mussel Soup With Saffron and Cream

1. 1

   Combine the wine and garlic in a kettle over high heat and bring to a boil.

2. 2

   Add the mussels, cover, and steam until they begin to open, about 3 minutes.

3. 3

   Transfer opened mussels to a bowl, using a slotted spoon.

4. 4

   Continue steaming until all have opened, 2 to 3 minutes longer.

5. 5

   Discard any mussels that do not open.

6. 6

   Reserve the cooking liquid.

7. 7

   As soon as the mussels are cool enough to handle, remove them from their shells and put them in the cooking liquid.

8. 8

   Melt the butter in a large saucepan.

9. 9

   Whisk in the flour and cook, stirring, for 1 minute.

10. 10

    Add the cream and bring to a boil, whisking constantly.

11. 11

    Add the saffron and its steeping liquid along with the mussels and their cooking liquid.

12. 12

    Bring the soup to a gentle boil, and serve hot, garnishing each bowl with fine ribbons of spinach or sorrel.

* Per serving · 4 servings · Values may vary.

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