for 6 people

Ingredients :

1 kg of mussels enough for 6 people
25 cl of white wine
1 small chopped onion
2 branches of celery
1.5 litres of water
1 capsule of saffron
1 fish stock cube
25 cl of fresh cream, seasoning, white roux
Garnish: chopped parsley or chervil leaves
Brunoise of carrots, white celery and leeks

Instructions:  Slightly cook the vegetables in a covered casserole dish with a knob of butter. Add the mussels, the white wine, water, stock cube and season. Cook until the mussels open up, drain and set the mussels to one side to shell them. Mix the stock with the white roux, then add the cream and the saffron. Adjust the thickness and season to taste. Add the mussels and the pre-cooked vegetable brunoise in a little mussel cooking liquid. Sprinkle with chopped parsley or chervil leaves.