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1
Melt the butter in a Dutch oven or large casserole over medium heat.
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2
Add the shallots and cook until they turn translucent, about 5 minutes.
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3
Add the mussels and raise the heat to high.
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4
Pour in the white wine, season with pepper, cover, and cook, shaking the pot, until the mussels open, 3 to 4 minutes.
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5
Transfer the mussels into a large cheesecloth-lined sieve set over a bowl to catch the broth.
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6
Reserve the mussels and the broth separately.
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7
Let the mussels cool slightly and remove them from the shells; pull off and discard any black fibers and the shells.
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8
Set the mussels aside, covered.
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9
Discard the shallots in the sieve.
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10
If you are going to keep the soup until the next day, refrigerate the mussels, well covered.
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11
Melt the butter and olive oil in a large pot over medium heat.
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12
Add the onions and cook, stirring, just until they turn translucent, 5 to 7 minutes.
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13
Add the fennel, celery, leeks, carrots, and tomatoes and cook until the vegetables are tender, about 15 minutes.
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14
Add the saffron, sachet, heavy cream, mussel liquid and chicken stock.
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15
Taste and season with salt and pepper.
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16
Bring the mixture to a boil and cook for 20 minutes until all the vegetables are tender.
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17
Skim the soup to remove any foam as it cooks.
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18
Transfer the soup to a blender.
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19
Puree the soup and push it through a fine mesh sieve; add salt and pepper as needed.
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20
The soup can be cooled, poured into covered containers, and kept in the refrigerator for about 4 days, or frozen for 1 month.
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21
Bring to a boil before serving.
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22
In a medium bowl, mix together the breadcrumbs, butter, parsley, garlic, almonds and ham.
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23
Season with salt and pepper.
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24
Between two pieces of parchment paper, roll out the butter mixture until you form a 4-inch square.
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25
Place the packet in the freezer for at least 1/2 hour.
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26
Remove from the freezer and cut the packet into 4 small squares and keep them refrigerated until needed.
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27
Preheat the broiler.
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28
Butter four shallow gratin dishes.
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29
(The dishes should be about 1-inch deep and 6 inches in diameter.)
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30
Using a 2-inch ring, divide the mussels among the gratin dishes placing them inside the ring.
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31
Remove the ring and place the square butter packets over the mussels and bake underneath the broiler until the tops are golden brown, 2 to 4 minutes.
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32
Pull the dishes from under the broiler.
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33
Gently unmold the mussel gratin and place into the center of each warm bowl.
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34
Ladle the hot soup around the mussels.
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35
Serve immediately.
