- 24 Black lip mussels (scrubbed and de-bearded)
- 2 pinches saffron strands
- 1 onion (finely sliced)
- 1 celery stick (finely sliced)
- 1 leek (white only, finely sliced)
- 1 cup white wine
- 3 cups fish stock
- 1/2 cup heavy cream
- Place a large heavy based pan over a medium high heat, add the onions, saffron and a drizzle of oil and cook for 5 minutes with a cover over the pan.
- Add the celery and leeks and cook for 5 more minutes.
- Add the white wine and allow to reduce by half, 5 minutes.
- Add the mussels and cook till they open, about 2-3 minutes.
- Add the fish stock and bring to a simmer for 40 minutes.
- Add the cream and return to a simmer.
- Strain soup through a cheesecloth.
- Return to the heat and bring to a simmer. Serve.