Steamed Mussels with Lemon Saffron Sauce
Ingredients
- 1/2 cup crème fraîche*
- 2 large egg yolks
- 1 1/2 tablespoons butter
- 2 large shallots, finely chopped
- 2 tablespoons Cognac or brandy
- 3 tablespoons fresh lemon juice
- 1 generous pinch of saffron threads
- 40 mussels, scrubbed, debearded
- 1 cup dry white wine
- Fresh chives
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