Ingredients
1kg mussels
40g butter
1 onion, chopped
2 leeks, thinly sliced
1 carrot, diced
1 slice celeriac 125g
a few saffron threads, crushed
salt and pepper to taste
900 ml water 11/2 pints
Method
1) srub clean the mussels, remove the beards, discard open mussels
2) in a pan add cold water, (just enough to cover the bottom of the pan) and the mussels, cover and cook over high heat until the mussles open, shake the pan occasionaly, remove the mussel from their shells and set aside
3) strain the cooking juices through muslin and reserve
4) melt the butter and sauté the onions, leeks and carrots for 5 minutes, add the celeriac and cook gently for 10 minutes
5) stir in the mussels liquor and the water and simmer for 15 minutes
6) disolve the saffron in a little hot water and stir into the soup, season with the salt and pepper
7) put the mussels into the soup just long enough to heat through, then serve.
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