Heat the olive oil in a pan and gently sweet the shallots and garlic for 4 minutes on a low heat without browning.
Remove from the heat and sprinkle in the flour, absorbing the olive oil. Blend well, then slowly pour in the fish stock, mixing to make a smooth broth. Then add the saffron and cream and simmer gently for 5 minutes.
Add the mussel meat and simmer for a further 8 minutes, then add the white wine and bring to a simmer. Serve by placing a few cooked mussels and chopped chives on top.
A neat stack of cooked mussels in the centre of this soup makes it look extra special. Cut chives complete the presentation.
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