| 1 | Scrub mussels clean in several changes of fresh water and pull off beards. |
| 2 | Discard any mussels that are cracked or do not close tightly when tapped. |
| 3 | Put mussels into a saucepan with wine and water. |
| 4 | Cover and cook over high heat, shaking pan frequently, 6-7 minutes or until shells open. |
| 5 | Remove mussels, discarding any which remain closed. |
| 6 | Strain liquid through a fine sieve and reserve. |
| 7 | heat butter and oil in a saucepan. |
| 8 | Add onion, garlic, leek and fenugreek and cook gently 5 minutes. |
| 9 | Stir in flour and cook 1 minute. |
| 10 | Add saffron mixture, 2-?cups of reserved cooking liquid and chicken stock. |
| 11 | Bring to a boil, cover and simmer gently 15 minutes. |
| 12 | Meanwhile, keep 8 mussels in shells and remove remaining mussels from shells. |
| 13 | Add all mussels to soup and stir in chopped parsley, salt, pepper and cream. |
| 14 | Heat through 2-3 minutes. |
| 15 | Garnish with parsley sprigs, if desired, and serve hot. |
