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1
Soak, clean, and debeard the mussels (see Notes).
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2
Place the mussels in a medium-size, nonreactive saucepan or stockpot.
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3
Add the wine, shallots, and garlic.
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4
Cover the pan and place it over high heat.
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5
Steam the mussels until they open, about 5 to 8 minutes, shaking the pot occasionally to redistribute the mussels as they steam.
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6
Using a slotted spoon, remove the mussels to a bowl and set them aside, discarding any that havent opened.
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7
Pour the cooking liquid through a strainer lined with cheesecloth into a heatproof bowl and set aside.
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8
When the mussels are cool enough to handle, remove the meat from the shells, discarding the shells.
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9
Cover the mussels to keep them warm while you prepare the soup.
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10
Rinse out the saucepan and wipe it dry.
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11
Add the butter and melt over medium-low heat.
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12
Add the onion and carrot and cook gently, stirring occasionally, until softened, about 5 minutes.
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13
Reduce the heat to low, stir in the flour, and continue cooking, stirring constantly, until the mixture develops a nutty aroma, about 5 minutes.
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14
Be careful not to let the flour brown.
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15
Add the mussel cooking liquid, saffron, and chicken stock and whisk well.
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16
Bring to a boil over high heat and cook, uncovered, for 15 minutes, to reduce the liquid somewhat and blend the flavors.
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17
Reduce the heat so the liquid simmers briskly and whisk in the cream.
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18
Cook until slightly thickened, about 10 to 15 minutes, whisking occasionally.
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19
Taste the soup.
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20
If its not the desired strength, continue simmering to reduce it and further concentrate the flavors.
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21
Taste again and season with salt (if necessary), cayenne, and lemon juice.
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22
To serve, divide the mussels among soup plates and ladle the hot soup over them.
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23
Garnish with snipped chives.
