Back to the mussel's menu
Open the mussels with the boquet garni, onions, and wine.
Strain off the liquor into a jug and add the saffron.
Remove half shells from the mussels and keep warm in a bowl.
Meanwhile, melt 1/3 of the butter and cook the shallots until soft, without colouring.
Stir in the flour and cook for a minute or so.
Add the liquor and saffron and simmer for 10 minutes.
Beat the egg yolks with half the lemon juice and the cream.
Stir in a little of the sauce.
Remove from the heat.
Beat the rest of the butter into the sauce with some of the parsley and garlic.
Pour over the mussels and sprinkle with remaining parsley.
Serve with bread and good white wine.