The soup turned out fantastic, simple and savory. I replaced saffron with turmeric because there was no way I was going to spend $12 for a "pinch" of the fragrant spice. Sorry. I don't love myself that much.
Cream of Mussel Soup: inspired from The French Market by Joanne Harris and Fran Warde 2 tablespoons olive oil 1/2 cup onion, chopped 2 garlic cloves, chopped 1/3 cup flour 2 cups fish stock (yeah, yeah I used chicken) 1/3 cup cream 1 teaspoon turmeric 3/4 cup white wine 2 pounds mussels, cleaned and brushed (the recipe actually called for 4 pounds) salt and pepper to taste parsley to garnish Heat olive oil in a stock pot on medium heat. Saute onions for several minutes, add garlic and saute for another minute being careful not to burn garlic. Toss in the flour and stir to coat vegetables. Add stock, bring to a boil and reduce to simmer. Stir until the mixture is free of clumps of flour. Add in the cream and turmeric. Let simmer for 12 minutes.
Meanwhile, in a different pot, bring the wine to a boil/simmer. Add the cleaned mussels and put a lid on the simmering pot. Let simmer for 6 or 7 minutes. Remove lid, mussels should be open. Toss out any mussels that are still closed. Let mussels set for a few minutes until they are cool enough to touch. Then remove the meat from the shell and add to the cream mixture. (You can actually leave the mussels in the shells and take them out while you eat.) Add the wine to the soup. Stir and let simmer for several minutes. Add salt and pepper to taste, and garnish with parsley.