|Mussels in shells||2 Pound (1 Kilogram)|
|Butter||2 Ounce (60 Gram)|
|Onion||1 , chopped|
|Celery sticks||2 , sliced|
|Potato||10 Ounce, diced (315 Gram)|
|Garlic||2 Clove (10 gm), crushed|
|Saffron threads||1 Pinch|
|Flour||1 Ounce (30 Gram, 1/4 Cup)|
|Fish stock/Vegetable stock||16 Fluid Ounce (500 Milliliter, 2 Cups)|
|Dry white wine||4 Fluid Ounce (125 Milliliter, 1/2 Cup)|
|White fish fillet||8 Ounce, skinned and diced (250 Gram, Such As Cod Or Haddock)|
|Double cream||3 Tablespoon (Thick Variety)|
|Chopped parsley||2 Tablespoon|
1. Scrub the mussels thoroughly, removing the beards and discard any mussels that are open.
2. Melt the butter in a large saucepan. Add the onion, celery, potato, garlic and saffron and cook, stirring, for 3 minutes, without browning. Stir in the flour and continue cooking for 1 minute.
3. Gradually add the stock and wine to the pan, stirring all the time. Bring to the boil, then lower the heat and simmer for 5 minutes. Add the bouquet garni, mussels and fish. Cover and cook for about 6 minutes until the fish is tender and the mussel shells have opened. Discard the bouquet garni and any mussels that remain closed.
4. Blend together the egg yolks and cream. Stir a little hot soup into the mixture then remove the soup from the heat and add the blended mixture and chopped parsley. Stir well and season with salt and pepper to taste. Pour into warmed individual bowls and serve immediately, garnished with parsley.