Orange & Saffron-Scented Mussel Soup Recipe

Ingredients For Orange & Saffron-Scented Mussel Soup Recipe

• 6 Plum tomatoes, cored
• 1.5 tablespoon Butter
• 1.5 tablespoon Extra virgin olive oil
• 3 Cloves Garlic, Minced
• 4 part Leeks, white and light green only, cleaned and thinly sliced
• 3 Carrots, finely chopped
• 2 Onions, onions, finely chopped
• 1 Bottle dry white wine, such as sauvignon blanc
• 2 Bay leaves
• 2 teaspoon Dried thyme, divided
• 0.5 teaspoon Freshly ground pepper
• 2 cup Water
• 4 pound Fresh mussels, scrubbed and debearded
• 1 cup Orange juice
• 3 tablespoon Italian parsley, cut in slivers
• 1 tablespoon Freshly Grated Orange Zest
• 1 teaspoon Saffron threads, crumbled or 1/4 teaspoon powdered saffron