1kg of mussels
2 glass of white wine
2 onions, French
2 cloves of garlic
1 glass cooking cream
1 pinch saffron threads
450g of pasta
1 egg yolk
1 sprig of parsley
1 knob of butter
Salt and pepper
Rinse the mussels in a bowl with cold water several times and drain well. Take away the hair, if they do, and throwing that are open.
Chop the onions very fine. Heat a little oil in a pan and add the mussels with wine and onions. Cover and let simmer, stirring occasionally, for about 8 minutes, until the mussels have opened.
Remove from heat, remove the mussels from their shells and reserve.
Continue to reduce the sauce until reduced considerably.
Peel and crush garlic
In another saucepan, melt butter, add garlic and brown.
Add cornstarch, stirring constantly. Immediately after, add the mussels and broth slowly and cream.
Add the saffron, salt and pepper and allow to thicken a couple of minutes. Add lemon juice, egg yolk and mussels, do not boil. Book.
Cook the pasta in plenty of boiling water cook the advice of the manufacturer. Drain well and mix with sauce.
Place in a preheated fountain, sprinkle the chopped parsley and eat!.