Saffron Mussel Bisque

INGREDIENTS

• 2 pounds mussels, cleaned and debearded
• 1 1/4 cups white wine
• 1 1/2 cups water
• 3 tablespoons margarine
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 clove garlic, crushed
• 1 leek, bulb only, chopped
• 1/2 teaspoon fenugreek seeds, finely crushed
• 1 1/2 tablespoons all-purpose flour
• 6 saffron threads
• 1 1/4 cups chicken broth
• 1 tablespoon chopped fresh parsley
• salt and pepper to taste
• 2 tablespoons whipping cream