Mussels in saffron sauce

INGREDIENTS for 4 PEOPLE 2 kg of mussels, a glass of white wine, chopped parsley, a few strand of Saffron, 25 g of margarine, a glass of cream, 2 egg yolks, a glass of milk, pepper, salt, one tablespoon cornstarch satin.

Clean mussels thoroughly, rubbing well the shells so that they do not remain.

Cook in a covered pot, with a glass of wine for 7-8 minutes at high heat, shaking the Pan from time to time to facilitate its opening.

Check out scolandole good mussels from the cooking sauce and colerete will keep aside.

Remove a portion of the shells and place them on a baking sheet.

In another saucepan with the butter and fry the chopped onion and garlic, add the cooking sauce and saffron, simmer for 5 minutes and stir the cream and milk.

After a few minutes of boil fresh focus, incorporate the cornstarch dissolved in the rest of the wine and let it reduce until it reaches the desired consistency, stirring constantly.

Add beaten yolks and add salt.

Pour the sauce over the mussels and sprinkle with a pinch of paprika and chopped parsley.