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1
Whisk creme fraiche and egg yolks in medium bowl to blend.
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2
Melt butter in heavy medium skillet over medium heat.
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3
Add shallots and saute until soft, about 3 minutes.
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4
Remove skillet from heat.
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5
Add Cognac and ignite with match.
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6
Let flames burn out; whisk in lemon juice and saffron.
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7
Set both mixtures aside.
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8
Place mussels in heavy large pot; pour in wine.
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9
Bring to boil over medium-high heat.
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10
Cover pot and cook until mussels open, about 6 minutes.
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11
Remove from heat.
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12
Using tongs, transfer mussels to baking sheet (discard any mussels that do not open).
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13
Remove top half of each mussel shell; divide mussels in bottom shells among 4 bowls.
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14
Tent with foil.
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15
Strain mussel cooking liquid from pot through sieve lined with damp paper towel into skillet with shallot mixture.
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16
Boil over medium-high heat until reduced to 1 cup, about 3 minutes.
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17
Very slowly whisk hot liquid into creme fraiche mixture; return to same skillet.
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18
Stir over low heat just until sauce thickens enough to coat spoon, about 2 minutes.
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19
Remove from heat; season sauce with salt and pepper.
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20
Spoon sauce over mussels.
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21
Garnish with chives.
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22
Sold at some supermarkets.
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23
If unavailable, heat 1 cup whipping cream to lukewarm (85F).
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24
Remove from heat and mix in 2 tablespoons buttermilk.
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25
Cover and let stand in warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room.
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26
Refrigerate until ready to use.
