Mussel Soup

1. 1

   Put the mussels, shallots, and wine in a saucepan and turn the heat to high.

2. 2

   Cover and cook, shaking the pan occasionally, just until the mussels open, about 5 minutes.

3. 3

   Remove them from the broth with a slotted spoon, then strain the broth through cheesecloth or a fine strainer and set aside.

4. 4

   Melt the butter in a saucepan over medium heat.

5. 5

   Add the leeks and cook until fragrant and softened, about 5 minutes.

6. 6

   Stir in the garlic and crumble the saffron into the saucepan.

7. 7

   Pour in the reserved mussel broth, the cayenne if youre using it, and enough water to make about 5 cups of soup; add the cream if youre using it.

8. 8

   Bring just to a boil, then turn off the heat and season with lemon juice, salt, and pepper.

9. 9

   Arrange the mussels in soup bowls and pour the hot broth over them.

10. 10

    Garnish with the basil or chervil if desired and serve.

11. 11

    Cook 1/2 pound cut pasta, like penne, in salted boiling water until tender but not mushy, about 8 minutes.

12. 12

    Add the pasta to the mussel soup, garnish, and serve.

* Per serving · 4 servings · Values may vary.