Saffron Mussel Soup

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Coastal Living


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3 dozen mussels

6 tablespoons unsalted butter

2 shallots, thinly sliced

2 garlic cloves, thinly sliced

2 cups dry white wine

2 cups fish stock or clam juice

1 sprig fresh thyme

1 bay leaf

Pinch of nutmeg

1 leek, cut into thin strips

1 celery stalk, cut into thin strips

1 carrot, cut into thin strips

Pinch of saffron

1 tablespoon warm water

1 1/2 cups heavy whipping cream

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

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