Mussel and saffron veloute | Gourmet Traveller

Ingredients

• 100 ml dry white wine
• 1 onion, thinly sliced
• 2 cloves garlic, crushed
• 2 fresh bay leaves
• 2 sprigs thyme
• 2 stalks flat-leaf parsley
• 1 kg blue mussels, scrubbed and beards removed
• 50 gm butter
• 40 gm plain flour
• 750 ml fish stock, warmed (3 cups)
• 1 pinch of saffron, soaked in 2 tbsp hot water for 15 minutes
• 2 egg yolks
• 150 ml double cream