Ingredients

Steps

• Melt the butter in a large pan and cook the shallots until soft.
• Add the saffron, bay leaf, thyme, tarragon, and white wine then bring to a boil.
• Reduce the wine mixture by half.
• Add the cream and fish stock and return the liquid to a boil.
• Add the mussels, cover with a lid, and cook until they open.
• Strain the mussels through a colander over a pan to collect the sauce.
• Discard any mussels that remain closed.
• Simmer the sauce until reduced and season with salt and pepper.
• Serve the mussels in a bowl and pour the sauce over them.