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1
Mix the wine, bouquet garni, and water in a large saucepan and bring to a boil.
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2
After you've scrubbed and debearded the mussels, as needed, drop them into the saucepan, cover, and shake them over high heat till they open - just a few min.
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3
Drain them through a sieve lined with coffee filters, catching the broth underneath.
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4
Ladle some of the broth into a bowl with the saffron in it - and let sit to make a strong infusion.
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5
Shell the mussels.
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6
Cut the leeks and carrots into fine slivers (so which they're easy to eat with a soupspoon).
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7
Heat the butter in a large saucepan, then add in the slivers and cook covered on medium low heat, letting them sweat till tender.
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8
Add in the broth and bring to a boil.
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9
Stir in the saffron infusion, the cream, the Tabasco sauce, and season to taste.
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10
Let bubble for some 5 min, then reduce heat.
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11
Mix a ladleful with the beaten egg yolks, to make a liaison, then stir back into the pot and let thicken over a low heat for several min.
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12
When the soup has thickened, stir in the mussels and let hot in the simmering liquid for a few min.
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13
Ladle into soup bowls and sprinkle each with finely chopped tarragon.
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14
Serve warm to 4 as a first course to an elegant meal.
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15
Comments: Do not be afraid of picking up those plastic bags full of mussels at the grocery - the mussels are clean, often debearded, and whip up into a smashing soup in no time.
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16
This Breton soup, for example, is pretty easy and quick for being such a showstopping beauty.
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17
And it's no wonder: the north coast of Brittany, from that this soup came, is so thick with these shellfish, you can just run down to beach and pick them fresh from the rocks.
