burgundywine.com - Recipes - Mussel Bouillon with Saffron, Chervil and a Crush of Butternut Squash

Ingredients

• 2 lbs small mussels, soaked, scrubbed and de-bearded
• Small pinch of saffron threads soaked in ¼ cup boiling water
• 4 shallots, minced
• 2 cups dry white wine
• 1/4 cup heavy cream
• 3 tbsps minced chervil (if unavailable, substitute chives), and several sprigs for garnish
• Fine sea salt
• 1 1/2 lbs cubed, fresh butternut squash
• 4 tbsps butter
• Pinch of freshly grated nutmeg
• Fine seal salt
• Freshly ground black pepper