100 mldry white wine1onion, thinly sliced2 cloves garlic, crushed2fresh bay leaves2 sprigs thyme2 stalks flat-leaf parsley1 kgblue mussels, scrubbed and beards removed50 gm butter40 gmplain flour750 ml (3 cups) fish stock, warmed1pinch of saffron, soaked in 2 tbsp hot water for 15 minutes2egg yolks150 mldouble cream
Combine wine, onion, garlic and herbs in a large saucepan and bring to the boil over high heat. Add mussels, cover with a lid and steam for 3-4 minutes or until mussels open. Remove from heat and set aside to cool slightly.
Heat butter in a saucepan over medium heat, add flour and stir until well combined, then cook for another 2 minutes or until mixture smells nutty. Whisk in fish stock and stir until mixture comes to the boil, then reduce heat and simmer gently for 30 minutes.
Meanwhile, remove mussels from shells and reserve meat. Strain liquid through a fine sieve and reserve.
Add mussel juice to soup, stir to combine, then add saffron and soaking liquid.
Whisk together egg yolks and cream, add a ladle of soup and whisk to combine, then add cream mixture to soup and stir to combine, ensuring soup does not boil. Add mussels to soup, ladle into bowls, garnish with freshly ground black pepper and serve.