Moules au safran

Preparation Time: 30 minutes
Cooking time: 30 minutes

INGREDIENTS

• 3 quarts of fresh mussels in their shell (about 5 pounds)
• A few filaments of saffron
• 2/3 cup dry white wine
• 1 clove garlic, peeled
• 1 bouquet garni (The French use many different herbs, both dried and fresh, in their cooking. Many of these you are probably already familiar with: herbs such as oregano, rosemary, and thyme. Other herbs are a bit more unusual for many cooks, but nonetheless quite common in French cooking. You might like to consider trying some of these:Tarragon, Chervil, Savory, Lavender, Sage).
• Salt and pepper to taste
• 1 cup heavy cream
• 1 egg yolk

DIRECTIONS

Brush and clean the mussels twice under cold running water.
Drop the mussels into a cast iron dish (le Creuset style) and cover with the wine, garlic, and bouquet garni. Sprinkle with salt and pepper. Cover and place on medium-high heat. Shake the mussels around regularly for uniform cooking. Cook until all mussels are open. It will take about 10 minutes.
Drain the liquid from the mussels over a bowl, filtering the juices through a sieve.


Source:

http://www.easy-french-food.com/mussels-recipe.html