Avenue Safran

Preparation

1. Clean very carefully the mussels with fresh water. Then put them in a pan on a high fire. Cover and cook them 2 or 3 minutes, mixing regulary. Out of the fire, filter the mussels and reserve their juice.
2. Retire the shells and reserve the mussels in a little bit of their juice.
3. Prepare the vegetables in « julienne », and cook them in the butter during 10 minutes. Then add 1,5 liter water, and cook during 15 minutes. Then add the mussel's juice and keep simmer gentle during 10 minutes.
4. Add the fresh cream, the pistils of saffron and the mussels, and keep simmer gentle during 1 or 2 minutes : saffron must not burn.
5. Savour in warm plates, sprinkled with choped chervil.