mussel soup w/ saffron

amazon.comRequirements:
one 4 Q pot/saucepan
strainer
holding container for 5 qt liquid
mise en place
5 lb bag mussels, rinsed and de-bearded
1/2 cup diced shallot
2 cups white wine
1/8 cup white wine with 12 strands of saffron (mancha)
1 qt half and half
1cup heavy cream
one egg yolk
pinch salt@ white pepper
1/8 cup canola oil

Preparation
Heat oil in pot, saute shallots translucent, add mussels and raise heat to max and stir, Cover for one to two minutes so mussels open up.  Add white wine, cook for several minutes and add two two qts water. Once all mussels open up remove them and set aside(pick mussels out of shells and discard the shells). Stain and reserve the liquid. Wipe out pot and return the liquid broth. Strain and add saffron wine solution to broth warm. Heat up half and half and add to mussel broth, bring this to a brief boil, reduce heat to a simmer. Mix egg yolk and ceam together and wisk into the creamy mussel broth and cook to thicken. Add  mussels and simmer for ten minutes. Then serve hot.