Mussel Soup

Directions

1. 1
   Put the mussels, shallots, and wine in a saucepan and turn the heat to high.
2. 2
   Cover and cook, shaking the pan occasionally, just until the mussels open, about 5 minutes.
3. 3
   Remove them from the broth with a slotted spoon, then strain the broth through cheesecloth or a fine strainer and set aside.
4. 4
   Melt the butter in a saucepan over medium heat.
5. 5
   Add the leeks and cook until fragrant and softened, about 5 minutes.
6. 6
   Stir in the garlic and crumble the saffron into the saucepan.
7. 7
   Pour in the reserved mussel broth, the cayenne if youre using it, and enough water to make about 5 cups of soup; add the cream if youre using it.
8. 8
   Bring just to a boil, then turn off the heat and season with lemon juice, salt, and pepper.
9. 9
   Arrange the mussels in soup bowls and pour the hot broth over them.
10. 10
    Garnish with the basil or chervil if desired and serve.
11. 11
    Cook 1/2 pound cut pasta, like penne, in salted boiling water until tender but not mushy, about 8 minutes.
12. 12
    Add the pasta to the mussel soup, garnish, and serve.