25 g butter
1 onion; finely chopped
3 cloves garlic; crushed
300 ml dry white wine
1.4 kg fresh mussels; cleaned
4 sprigs parsley
few strands saffron
2 egg yolks
1 teaspoon cornflour
150 ml double cream
salt and fresh ground black pepper
Yield: 4 servings
Heat butter in a large pan until melted. Add onion and garlic and fry until transparent. Add wine, mussels and parsley, cover and cook over a high heat for 5-6 minutes, until mussels open, shaking pan frequently. Remove mussels with a slotted spoon and discard any that are closed. Remove parsley. Add saffron to cooking juices and boil until reduced by about one third. Remove top shell from each mussel and arrange mussels on a warmed serving dish or individual plates. Cover and keep warm. Beat egg yolks, cornflour and cream together. Stir into sauce and heat gently until thickened. Season to taste, pour over mussels and serve.