Mussel Soup with Saffron Cream (Mosselsoep)

• 1.5 kg Mussels, fresh, tightly closed
• 1 large Leek
• 2 pieces Celery
• 30 g Butter
• 250 ml White wine, dry
• ¼ tsp Dried saffron threads
• 200 ml Double cream
• 15 g Fresh parsley
• ½ tsp Fine sea salt
• ¼ tsp Black pepper

1. Rinse the mussels well, pulling off any beards and discarding any that are cracked or stay open when tapped. Slice the leek and celery. Set a colander over a bowl, ready for draining.
2. Melt the butter in a large pot over a medium heat. Add the leek and celery with the fine sea salt and cook for 6 to 8 minutes until softened but not coloured. Stir often so the vegetables sweat gently.
3. Add the white wine and bring to a lively simmer. Tip in the mussels, cover with a lid, and steam for 5 to 7 minutes, shaking the pot once or twice, until the shells have opened. Discard any mussels that do not open.
4. Pour the contents of the pot into the colander to catch the cooking liquor, then return the liquor to the pot. Strain it once more through a sieve strainer back into the pot for a clean broth. Keep the mussels warm off the heat while you finish the soup.
5. Put the double cream in a small saucepan and warm gently over a low heat. Crush the dried saffron threads between your fingers, stir them into the cream, and let it infuse for 5 minutes without boiling. Taste the broth and season with black pepper, adding a little more fine sea salt only if needed.
6. Return the mussels to the pot of hot broth and warm through for 1 to 2 minutes. Stir most of the saffron cream into the soup, then add the fresh parsley. Ladle into bowls and finish with a final swirl of the remaining saffron cream.

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