MUSSELS*****Mussels in Saffron Cream Sauce

By Unblond1

I adore this

Ingredients

• 2 servings
• 1 bag mussels (not in butter sauce)
• 3/4 cup white wine
• 1 sprig thyme
• 1 bay leaf
• 6 sprigs parsley
• 1 tbsp. butter
• 1 - 2 shallots, minced
• 1 generous pinch saffron threads
• 1 small pinch cayenne
• Malden salt to taste
• 1/3 cup creme fraiche or whipping cream
• 1 - 2 egg yolks

Details

Servings 2

Preparation

Step 1

*Pour* the wine into a large saucepan. *Add* the thyme, bay leaf and parsley, *bruising* them with your fingers. *Bring* just to a boil over high heat and *add* the mussels, *moving* them around in the liquid with a slotted spoon. *Remove* with a slotted spoon as they open and place in a large bowl. *Put* the bowl with the mussels in a 250 oven to keep warm. *Boil* the mussel liquid over high heat until reduced by half, then *strain* it into a bowl. *Meanwhile* melt the butter in another saucepan and *lightly cook* the shallots, stirring constantly, for 2 minutes or until they are golden. "Add" the reduced mussel liquid and bring to a boil and *boil* for 1 minute. *Add* the saffron, cayenne, 2/3rds of the cream and a pinch of salt. *Boil* for 1 minute. *Beat* the egg yolk(s) in a small bowl with the remaining cream. *Whisk* 2 tablespoons of the hot mussel liquid into the egg yolks, then *pour back into* the remaining mussel liquid. *Taste* and adjust seasoning. *Do not allow to boil*. *Ladle* the hot mussels into two large bowls, *pour* the cream sauce over and serve.