Mussels poached in a saffron-flavoured court bouillon with red peppers

Serves 12

6kg mussels

3 red peppers

3 cloves of garlic

3 onions

3 lemons

1 bouquet garni

1 litre of dry white wine

2g saffron

3g peppercorns

1/2 litre of cream

1 bunch of parsley

Reduce the wine by half. Peel and finely chop the garlic and onions. Remove the skin from the peppers with a vegetable peeler, remove the seeds and slice. Place the saffron in 100ml of warm water. Put the vegetables into a pan with the lemon juice, 500ml water, the reduced wine, the bouquet garni, the peppercorns and the saffron.

Add the scrubbed mussels to the bouillon and cook them. As soon as the mussels open, strain the cooking liquor into a clean pan. Reduce the cooking liquor by half and add the cream.

Meanwhile remove the mussels from their shells and divide the mussels and peppers between serving bowls. Pour the creamed bouillon over the mussels and peppers and sprinkle with chopped parsley.