Cold Cream Of Mussel Soup With Saffron

• 3 tablespoons unsalted butter
• 4 tablespoons chopped shallots
• 4 tablespoons chopped onions
• 1 teaspoon chopped garlic
• 2 tablespoons flour
• 1/2 teaspoon saffron
• 2 cups dry white wine
• Tabasco sauce to taste
• 2 quarts mussels, well scrubbed, with beards removed
• 1/4 cup chopped fresh parsley leaves
• 2 cups heavy cream
• 2 cups half-and-half
• 1 cup peeled, seeded and diced plum tomatoes
• Salt and freshly ground pepper to taste
• 1/4 cup fresh chervil or parsley leaves for garnish

1. Melt the butter in a large saucepan over medium heat.
2. Add the shallots, onions and garlic.
3. Stir for about two minutes.
4. Add the flour and saffron.
5. Blend with a wire whisk and cook for one minute.
6. Blend in the white wine and Tabasco sauce, then add the mussels and parsley.
7. Blend well.
8. Cover and cook until the mussels have opened, about five minutes.
9. Add the cream and half-and-half and bring just to a boil.
10. Strain through a fine sieve.
11. Remove the mussels from the shells and discard the shells.
12. Add the mussels to the strained soup and chill in the refrigerator.
13. When ready to serve, add the tomatoes.
14. Season with salt and pepper.
15. Serve in chilled soup bowls or cups with chervil or parsley sprinkled on top.

unsalted butter, shallots, onions, garlic, flour, saffron, white wine, tabasco sauce, mussels, parsley, heavy cream, tomatoes, salt, fresh chervil

Taken from cooking.nytimes.com/recipes/11069 (may not work)