1/4 c Minced shallots
1 1/4 Stick unsalted butter
4 lb Mussels; cleaned
1 c Dry white wine
1 1/3 c Heavy cream
1/4 ts Saffron threads
Lemon juice to taste
White pepper to taste
3 Egg yolks
2 tb Parsley; chopped
1 ts Tarragon
1 ts Chervil

In heavy kettle saute shallots in 1/2 stick butter until soft. Add mussels & wine. Steam mussels over high heat until open (5-6 Min). Remove mussels, shell & place in buttered gratin dish. Cover. Strain cooking liquid through cheesecloth into saucepan, reserving 3 tbs. Reduce again until slightly thickened. Whisk in remaining butter a tablespoon at a time. Strain sauce through a sieve into bowl. Add saffron, lemon juice and pepper. Heat egg yolks with reserved mussel liquid until hot, stirring constantly. Whisk into saffron sauce and add herbs. Pour over mussels and brown quickly under broiler. Serve in soup bowls with french bread.