Saffron Mussel Soup with Puff Pastry

Combine mussels, wine & shallots in large pot. Cover and bring to a boil over medium-high heat, cover, and cook till mussels open, 5 to 7 minutes. Remove mussels from shells & set aside, discarding shells and any mussels that don’t open. Strain cooking liquid through a fine sieve or cheesecloth into a large bowl & set aside.

In same pot melt butter over medium heat. Add leek, celery, and carrot, and cook, stirring occasionally till softened, about 5 minutes. Add fish stock/clam juice, chicken stock, thyme, bay leaf, peppercorns, parsley, saffron, cooked mussels, and reserved cooking juices. Bring to a boil, reduce heat to low and simmer 20 minutes. Remove and discard bay leaf.

In small bowl blend cornstarch with cream and stir into soup. Add salt and pepper and bring to simmer, cook stirring constantly till thickened, about 2 to 3 minutes. Stir in Grand Marnier.

Soup may be held at this point until ready to finish and serve. Cover and refrigerate; when ready to finish, bring gently back to heat, and proceed with the puff pastries.

Preheat oven to 400°F.

Put soup into oven-proof bowls, being careful not to fill closer than within half-inch or so of top to prevent boil over. Cut out round sections from puff pastry sheets, about half-inch bigger all around than bowls. Lay 1 puff pastry round on top of each bowl of soup, letting edges hang over all sides of bowl. Brush with egg wash if desired.

Cook 400°F uncovered about 15 minutes until pastry is golden and flaky, watching carefully that pastry doesn’t get too dark or burn.

Serve and enjoy!