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1
Combine mussels, wine & shallots in large pot. Cover and bring to a boil over medium-high heat, cover, and cook till mussels open, 5 to 7 minutes. Remove mussels from shells & set aside, discarding shells and any mussels that don't open. Strain cooking liquid through a fine sieve or cheesecloth into a large bowl & set aside.
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2
In same pot melt butter over medium heat. Add leek, celery, and carrot, and cook, stirring occasionally till softened, about 5 minutes. Add fish stock/clam juice, chicken stock, thyme, bay leaf, peppercorns, parsley, saffron, cooked mussels, and reserved cooking juices. Bring to a boil, reduce heat to low and simmer 20 minutes. Remove and discard bay leaf.
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3
In small bowl blend cornstarch with cream and stir into soup. Add salt and pepper and bring to simmer, cook stirring constantly till thickened, about 2 to 3 minutes. Stir in Grand Marnier.
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4
Soup may be held at this point until ready to finish and serve. Cover and refrigerate; when ready to finish, bring gently back to heat, and proceed with the puff pastries.
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5
Preheat oven to 400u00b0F.
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6
Put soup into oven-proof bowls, being careful not to fill closer than within half-inch or so of top to prevent boil over. Cut out round sections from puff pastry sheets, about half-inch bigger all around than bowls. Lay 1 puff pastry round on top of each bowl of soup, letting edges hang over all sides of bowl. Brush with egg wash if desired.
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7
Cook 400u00b0F uncovered about 15 minutes until pastry is golden and flaky, watching carefully that pastry doesn't get too dark or burn.
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8
Serve and enjoy!
