Instructions: Melt the butter with the olive oil in a large frying pan and saute the diced vegetables until soft.

Add the parsley garlic and tarragon with a little salt and plenty of pepper and cook for fiurther couple of minutes stirring well.

Remove from the heat.

Scrape the mussels well and make sure they are very clean.

Pour the wine into a large saucepan and throw in the mussels.

Cook until they open then leave to cool.

When cool strain reserving the liquid and remove the mussels from their shells.

Pass the liquid through several layers of muslin making sure all the sediment is discarded.

Pick out some of the best mussels and set aside.

Place the remaining mussels in the pan containing vegetables.

Pour in the strained wine and simmer for 20 minutes.

Tip the contents into a chinois and press well to extract all the juices.

Return the liquid to a clean saucepan add the cream bring to the boil and add the saffron.

Simmer for a few minutes stirring well and skim off any scum which may rise to the surface.

Add the reserved mussels and sprinkle with the chives.

Serves 4 as a starter

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