Mussels in saffron soup

Probably the most popular soup in Brittany is mussel soup and this recipe is one of my favourites:

For 6 persons

1 kg fresh mussels

3 tbsp olive oil

1 bottle dry white wine

1 shallot onion

1 leek

2 cloves garlic

1 sprig thyme

1 bay leaf

10 black pepper corns

Sprinkle of saffron

150 ml of fresh cream

Chives

Juice of 1 lemon

Salt & Pepper

Method:

Rinse the mussels in cold water removing all beards and algae. Discard any lifeless mussels which refuse to close. Store in a cold place. Chop up the onions, leeks and garlic. In a large pot heat olive oil adding all the ingredients except wine and chives. Mix well but don't overheat. Add white wine and boil for five minutes or when mussels have opened. Discard any not opened.  Remove the mussel shells from the stock and then remove mussels from their shells discarding the shells. Set aside. Reduce the stock. Add saffron and cream, bit of lemon juice if necessary and salt and pepper to taste. Make some Julienne vegetables, blanch them and add to soup. Reintroduce the deshelled mussels to the stock and keep warm. You can then serve direct with home made bread and some nice white wine!