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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

MUSSEL SOUP

serves 5

2 pounds fresh mussels
2 tablespoons butter
2 tablespoons chopped shallots
1/4 cup chopped onions
1/2 teaspoon saffron
2 parsley sprigs
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 cloth. Save.
Remove mussels from shells. Reserve for garnish.
In a 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.


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