pounds fresh mussels
2 tablespoons butter
2 tablespoons chopped
1/4 cup chopped onions
1/2 teaspoon saffron
1 bay leaf
1/2 teaspoon dried thyme
1 cup dry white wine
2 cups heavy cream
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 cup stewed tomatoes
Scrub mussels under cold running water.
Heat wine in a large pot. Add mussels.
Cover pot and steam for about 5
minutes, or until mussels are opened. Strain cooking liquid through cheese
Remove mussels from shells. Reserve for garnish.
medium saucepan, add mussel broth, shallots, onion, saffron, parsley and
chicken broth. Simmer for 10 minutes.
Combine butter and flour to a paste.
Whip in the cooking liquid to thicken. Add cream and seasoning. Add mussels.
Heat soup, and serve hot.