20 mussels, steamed and shelled (reserve liquid)
1/2 c. minced shallots
1/2 c. minced mushrooms
2 tbsp. butter
2 c. white wine
2 c. fish or mussel stock
4 c. heavy cream
Pinch of saffron threads
Salt and pepper to taste

Combine shallots and mushrooms and saute in butter until soft. Add wine and fish stock, bring to a boil, and reduce liquid by half. Reduce heat and add cream, mussels, saffron threads, and salt and pepper. Simmer slowly until slightly thicker. Adjust seasonings, if necessary.