HungryForever

Ingredients

• 3 pounds fresh mussels
• 3 tablespoons butter
• 3 cups sliced onions about 2 small
• 2 sprigs thyme
• 3 cloves garlic peeled and sliced
• 2 bay leaves
• 1 quarts ½chicken stock
• 2 cups dry white wine
• 1 teaspoons ½saffron threads
• 2 heads cauliflower woody stems removed, cut into small florets, about 3 pounds
• 1 cup heavy cream
• 1 cup Creme fraiche
• Salt and freshly ground white pepper
• 2 cups ¼-inch cubed white bread toasted
• ½ bunch chives cut into batons