Mussel Soup With Saffron Basil And Spinach
|Saffron threads||1 Pinch|
|Boiling water||4 Fluid Ounce (125 Milliliter)|
|Live mussels||1 1⁄2 Pound, scrubbed and debearded (750 Gram)|
|Dry white wine||6 Fluid Ounce (175 Milliliter)|
|Olive oil||2 Tablespoon|
|Shallots||2 Small, finely chopped|
|Garlic||1 Clove (5 gm), finely chopped|
|Double cream||7 Fluid Ounce (200 Milliliter)|
|Baby spinach leaves||6 Ounce, trimmed (175 Gram Young Leaf Spinach)|
|Basil leaves||15 , shredded|
1. Put the saffron into a small heatproof bowl, pour over the measured boiling water and set aside to infuse. Discard any mussels that are broken or open. Put a large colander over another bowl.
2. Pour the wine into a saucepan large enough to accommodate all the mussels. Bring the wine to the boil and add the mussels. Cover with a tight-fitting lid and cook, shaking the pan frequently, for 2-3 minutes, or until the mussels have opened.
3. Tip the mussels into the colander and remove from their shells, discarding any that have not opened. Strain the mussel liquid through a muslin-lined sieve and set aside.
4. Heat the oil in a saucepan over a low heat, add the shallots and garlic and cook gently, without colouring, for 5-6 minutes, or until softened. Add the strained mussel liquid, cream and saffron and its infused liquid and bring to the boil. Lower the heat and add the spinach, half the basil and all the mussels. Simmer for 2 minutes, then remove from the heat, stir in the remaining basil and serve in warmed soup bowls.