Technical Stages :

• Clean, scrub and wash many times the mussels.
• Make them open up over strong heat in a covered pot with the bouquet garni and the white wine. Stir frequently.
• Remove half the shell of each mussel and put in 6 shallow plates or a soup bowl. Set the broth aside.
• Mince the onions and shallots, sweat them with butter in a pan. Moisten with the filtered mussel broth. Reduce over low heat for 30 minutes.
• Add salt, pepper, add the saffron and keep warm (be careful when seasoning, the mussel are already naturally salty).
• Away from the heat, add the cream mixed with the eggs and the brandy.
• Whisk the sauce to homogeneize, and pour on the mussels.
• Put for 5 minutes in a warm oven. Serve immediately.