|Mussels in shells||2 Pound (1 Kilogram)|
|White fish fillets||8 Ounce, skinned (250 Gram)|
|Butter||1 1⁄2 Ounce (45 Gram)|
|Onion||1 , chopped|
|Celery sticks||2 , chopped|
|Garlic||1 Clove (5 gm), crushed|
|Plain flour||1⁄4 Cup (4 tbs)|
|Fish stock||4 Cup (64 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|White pepper||To Taste|
|Long grain rice||1⁄3 Cup (5.33 tbs), cooked|
|Chopped parsley||2 Tablespoon|
Scrub the mussels clean and cut the fish into 4 cm (1 1/2 inch) pieces.
Melt the butter in a pan, add the onion, celery and garlic and cook for 2 minutes, without browning.
Stir in the flour and cook for 2 minutes.
Gradually stir in the stock and bring to the boil.
Stir in the wine, and season with salt and pepper to taste.
Add the fish, bouquet garni and mussels.
Cover and cook for 5 to 7 minutes or until the fish is tender and the mussel shells have opened; discard any that do not.
Stir in the rice and saffron, and heat through.
Discard the bouquet garni.
Blend the egg yolks and cream together.
Pour 1 tablespoon hot soup onto the egg mixture and mix well.
Remove the soup from the heat and stir in the blended mixture with the parsley.