Serves: 6

2 pounds fresh mussels
2 cups white wine
1 teaspoon shallots, chopped
1 teaspoon saffron
2 teaspoons chopped parsley
2 cups chicken broth
2 teaspoons butter
2 teaspoons flour
1 cup cream
8 ounces scallops
1 ounce butter
1 teaspoon lemon juice
to taste salt and white pepper

Wash and scrub mussels, remove beards, and discard dead open mussels.
Heat wine in a large pot. Add mussels. Cover pot and steam for about 5 minutes, or until mussels are opened.
Strain cooking liquid through cheese cloth. Save. Remove mussels from shells. Reserve for garnish. In a medium saucepan, add mussel broth, shallots, onion, saffron, parsley and chicken broth. Simmer for 10 minutes. Combine butter and flour to a paste.
Whip in the cooking liquid to thicken. Add cream and seasoning.
Saute scallops in butter and lemon juice until transparent. Cut into small cubes, and add to soup together with mussels and scallop cooking liquid.
Heat soup, and serve hot.