Lopez Island Mussel Soup
|Off dry white wine||2 Cup (32 tbs) (Such As Lopez Island Madeleine Angevine)|
|Chopped garlic||1 Tablespoon|
|Mussels||3 Pound, cleaned and debearded|
|All purpose flour||2 Tablespoon|
|Whipping cream||2 Cup (32 tbs)|
|Saffron threads||1 1⁄4 Pinch, preferably spanish, steeped in 2 tablespoons warm water for 15 minutes (Generous Pinch)|
|Warm water||2 Tablespoon|
|Spinach leaves/Sorrel||6 , cut into fine ribbons (For Garnish)|
COMBINE THE WINE and garlic in a kettle over high heat and bring to a boil.
Add the mussels, cover, and steam until they begin to open, about 3 minutes.
Transfer opened mussels to a bowl, using a slotted spoon.
Continue steaming until all have opened, 2 to 3 minutes longer.
Discard any mussels that do not open.
Reserve the cooking liquid.
As soon as the mussels are cool enough to handle, remove them from their shells and put them in the cooking liquid.
MELT THE BUTTER in a large saucepan.
Whisk in the flour and cook, stirring, for 1 minute.
Add the cream and bring to a boil, whisking constantly.
Add the saffron and its steeping liquid along with the mussels and their cooking liquid.
Bring the soup to a gentle boil, and serve hot, garnishing each bowl with fine ribbons of spinach or sorrel.