LaVarenne » COOKING WITH GRANDMA CHRONICLES PART 42

Ingredients

• 2 cups/500 ml dry white wine
• 6 shallots, chopped
• Big pinch of saffron threads
• 3 lb/1.35 kg mussels, washed
• 2 cups/500 ml single cream
• Bunch of chervil or flatleaf parsley (about 2 oz/60 g), chopped
• Salt and pepper