Soak the saffron in
Meanwhile, peel the carrot (the carrot peeling can go into the simmering broth), and cut into fine strips. Slice the bottom half of the leek lengthways, and shred it in a similar fashion. Put these vegetables in a sieve, and pour boiling water over to soften them. Rinse under cold running water, and put to one side.
Put the mussels in a heavy, lidded saucepan, and pour the hot broth over them. Cover, bring to the boil, and simmer for 2–3 minutes or just until all the mussels open. Discard any which fail to open. Carefully drain the broth into a clean saucepan, through a sieve lined with muslin wrung out in hot water. When the mussels are cool enough to handle, remove them from their shells. Divide the prawns and mussels between heated soup plates, and scatter over them the carrot and leek shreds. Pour the saffron liquid into the broth, bring to the boil, and add pepper to taste. Pour into soup plates, garnish with dill fronds, and serve at once.
© 1995 Frances Bissell. All rights reserved.