Preparation

• Scrub mussels under cold running water.
  Heat wine in a large pot. Add mussels. Cover pot and steam for about 5 minutes, or until mussels are opened.
  Strain cooking liquid through cheese cloth. Save.
  Remove mussels from shells.
  Reserve for garnish.
  In a medium saucepan, add mussel broth, shallots, onion, saffron, parsley and chicken broth.
  Simmer for 10 minutes.
  Combine butter and flour to a paste. Whip in the cooking liquid to thicken. Add cream and seasoning. Add mussels. Heat soup, and serve hot.