Mussel Saffron Soup

Ingredients:

4 teaspoons butter

4 shallots, finely chopped

3 cups dry white wine

4 lbs mussels, cleaned

3 cups good fish stock (see our recipe for fish stock)

1 teaspoons saffron threads

4 egg yolks, mix, with 1 cup double cream

salt and freshly ground pepper to taste

4 teaspoons flat leaf parsley, chopped

1. In a Dutch oven, melt the butter and sauté the shallots.

Pour in the wine and bring to boil.Add the mussels. Cover and cook till the mussels open.

Drain the mussels in a colander over a bowl and reserve the liquid. Remove the mussels from their shell and discard the shells. Strain the reserved liquid into a pan and add the fish stock.

2. Bring to a simmer then stir in the saffron and remove from heat. Whisk in the egg and cream liaison. Return to heat and warm without boiling. Add the mussels. When the soup has thickened, season with salt and pepper.

Garnish with chopped parsley before serving.

Serves 4