1 lb. mussels, scrubbed, debearded
2 shallots, chopped
2 sm. onions, chopped
Several sprigs parsley
1 c. dry white wine
2 tbsp. unsalted butter
1 bay leaf
2 c. heavy cream
1/2 tsp. stem saffron
1 egg yolk, beaten
Salt and pepper

Place mussels in heavy pot along with shallots, onions, parsley, wine, butter, bay leaf and salt and pepper. Bring to boil and simmer until mussels open, about 6 minutes.

Strain contents of pot through cheesecloth or fine sieve. Discard mussels. Bring strained liquid to boil. Add cream and saffron. Bring to boil again, remove from heat and stir in egg. Return to heat and stir as soup thickens slightly. Do not boil. Serve hot or cold. Serves 4 to 6.