Ingredients

Black Mussels, Prince Edward Island 1 quart
Shallots, chopped 1 tbsp.
Garlic chopped 1 tsp.
Sprig of thyme 1
Bay leaf 1
Sprig of parsley 1
Saffron 1 tsp.
Cayenne pepper 1 pinch
Heavy whipping cream 1 cup
White wine dry (Muscadet or Sauvignon blanc) 1/2 cup

Wash mussels and drain.
Pour the wine in sauce pan, add thyme, bay leaf and parsley, bring to a boil, add the mussels, moving them around in the liquid, cover 45s., remove them with slotted spoon as soon as they open and set aside in a bowl.
At the same time in another sauce pan, lightly cook the shallots and garlic in a little oil, add the mussels cooking liquid, boil for a minute, strain back in the pot used to cook the mussels, add cream, saffron, pepper, boil for a minute, add the mussels and reheat for a minute.
Ladle the mussels in a shallow soup bowl, pour the sauce over and serve immediately.

Enjoy with a glass of Muscadet or Sancerre.