Mussel soup

4 cups of dry white wine
1 Tbsp of fresh rosemary and 1 Tbsp of thyme
2 Tbsp of shallots
1 Tbsp of garlic
3 lbs of mussels
Fish stock (about 2 cups)
1 cup of whipping cream
pinch of saffron
salt and pepper

  • Reduce 4 cups of dry white wine with the herbs, shallots and garlic by about 1/3.
  • Wash 3 lbs of mussels.
  • Discard all the ones that are open and look brownish.
  • Steam them in the reduced wine broth for 5 minutes.
  • Strain the liquid and let it rest.
  • Reserve the mussels after discarding the shells.
  • Slowly pour the wine‑mussel liquid in a saucepan.
  • Discard the bottom part that may contain sand.
  • Add some fish stock (about half the quantity of the remaining wine‑mussel liquid).
  • Add whipping cream and the saffron.
  • Season to taste.
  • Cook gently to warm it up.
  • Add some whole mussels and serve.