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Creamy Mussel Soup

Ingredients

• 2 pounds live mussels in shells, scrubed
• 1 14-ounce can reduced-sodium chicken broth
• 1 1/2 cups water
• 1 tablespoon olive oil
• 1 cup finely chopped leek (3 medium)
• 2 cloves garlic, minced
• 1/4 teaspoon saffron threads or 1/8 teaspoon ground turmeric
• 1/4 teaspoon ground black pepper
• 1 cup fat-free half-and-half
• 1 tablespoon finely shredded basil

Directions

1. Using your fingers, pull out the beards that are visible between the shells.
2. Combine 4 quarts (16 cups) cold water and 1/3 cup salt in a bowl.
3. Soak mussels for 15 minutes and drain/rinse.
4. Repeat soaking, draining, and rinsing two more times.
5. In a Dutch oven combine broth and 1 1/2 cups water.
6. Bring to boiling.
7. Add mussels.
8. Reduce heat.
9. Simmer, covered, for 5 to 7 minutes.
10. Discard any mussels that do not open.
11. Remove mussels from steaming liquid and let cool.
12. Line a sieve with cheesecloth.
13. Strain cooking liquid into a bowl and discard solids.
14. Remove meat from mussel shells and discard shells.
15. In a saucepan heat oil over medium heat.
16. Add leek and garlic and cook for 3 to 5 minutes.
17. Stir in reserved cooking liquid, saffron, and pepper.
18. Bring to boiling.
19. Reduce heat.
20. Boil gently 15 minutes.
21. Stir in half-and-half.
22. Heat through.
23. Just before serving, stir mussels into soup.
24. Sprinkle each serving with basil.

Attribution