La Mouclade

Ingredients 

• good pinch saffron
• 1 tbsp warm water
• 4 lb mussels, cleaned
• 4 oz dry white wine
• 1 oz butter
• 1 small onion chopped
• 2 cloves garlic, chopped finely
• handful of grape tomatoes 
• 1/2 to 1 cup corn
• 1/2 tsp medium curry powder 
• 2 tbsp cognac
• 2 tsp flour
• 7 oz creme fraiche 
• salt and pepper 
• 3 tbsp chopped parsley

Procedures 

1. Put saffron in a small bowl with water
2. Put mussels and wind in a large pan, cover and cook over high heat for 304 min, shaking pan occasionally until mussels have opened up
3. Tip mussels into colander set over large bowl to catch juices. Discard any mussels that have not opened up. Transfer mussels to serving bowl and keep warm.
4. Melt butter in a pan, add onion, garlic, and curry powder and cook for 2-3 minutes. Add tomatoes and corn. Add cognac and cook until almost all liquid has evaporate. 
5. Stir in flour and cook for 1 minute. Stir in saffron liquid and almost all mussel liquor (try not to add grit). Simmer for a further 3 minutes. Season with salt and pepper, stir in parsley, and pour sauce over mussels.

Source: http://www.myrecipefriends.com/recipe/3837.html?PHPSESSID=a4d71bd12bc07d71e42b60caafb9a49f