Mussel & saffron soup

• 2 oz butter
• 2 large shallots, finely chopped
• ¾ pt dry white wine
• 1 kg mussels, cleaned
• ¾ pt good fish stock
• ½ tsp saffron threads
• 2 egg yolks mixed with ¼ pt double cream
• salt and pepper
• 2 tbsps flat leaf parsley, chopped

Melt the butter and soften the shallots.

Pour on the wine and let itbubble up.

Add the mussels.

Cover and cook over a high heat, shaking, until the mussels open.

Drain the mussels in a colander over a bowl and reserve the liquid.

Remove the mussels from their shell.

Discard the shells.

Strain the reserved liquid into a pan and add the fish stock.

Bring to a simmer then stir in the saffron and remove from the heat.

Carefully whisk in the egg and cream liaison.

Return to the heat and warm through without boiling.

Add the mussels.

When the soup has thickened check the seasoning.

Pour into bowls, sprinkle with parsley and serve with a good crusty bread.
 

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