Ingredients

• 50g/1¾oz unsalted butter
• 40g/1½oz shallots
• chopped
• pinch of saffron strands
• 1 bay leaf
• 1 sprig fresh thyme
• 1 sprig fresh tarragon
• 200ml/7fl oz white wine
• 100ml/3½fl oz double or whipping cream
• 200ml/7fl oz fish stock
• 1.5kg/3lb 5oz mussels
• washed and cleaned - discard any that don't close when tapped
• salt and freshly ground black pepper
• to taste

Directions

• In a large pan
• melt the butter. Add the shallots and cook until they are soft and translucent. Add the saffron
• bay leaf
• thyme
• tarragon and white wine and bring to the boil.
• Once the mixture has reduced by half
• add the cream and fish stock to the pan and bring back to the boil. Add the mussels and place a lid over the pan.
• Once the mixture has returned to the boil and the mussels have opened
• strain the mussels in a colander over a pan to collect the sauce. Discard any mussels that have not opened.
• Gently heat the sauce until it has reduced further and season with salt and freshly ground black pepper.
• To serve
• place the mussels into a bowl and pour the reduced sauce over them.