- 100 ml dry white wine
- 1 onion, thinly sliced
- 2 cloves garlic, crushed
- 2 fresh bay leaves
- 2 sprigs thyme
- 2 stalks flat-leaf parsley
- 1 kg blue mussels, scrubbed and beards removed
- 50 gm butter
- 40 gm plain flour
- 750 ml fish stock, warmed (3 cups)
- 1 pinch of saffron, soaked in 2 tbsp hot water for 15 minutes
- 2 egg yolks
- 150 ml double cream
- 1Combine 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.
- 2Heat 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.
- 3Meanwhile, remove mussels from shells and reserve meat. Strain liquid through a fine sieve and reserve.
- 4Add mussel juice to soup, stir to combine, then add saffron and soaking liquid.
- 5Whisk 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.