Mussels With Saffron Sauce

Put the mussels in a large pot with the white wine, shallots, salt and pepper. Cover and cook over high heat, shaking the pot a few times until all the mussels have opened. Remove the mussels with a ladle and carefully spoon out the liquid without disturbing the sediments at the bottom of the pot. Reserve the liquid.

Reduce the liquid and the cream to a slightly thick consistency and add the saffron and lemon juice. Adjust seasoning. Pour the sauce over the half shell mussels and serve immediately.