INGREDIENTS
500 milliliters
Fish stock
1 kg
Mussels, black
1 cup
Basil, firmly packed
1
Bay leaf, fresh
50 g
Carrot
5
Garlic cloves
1
Thyme, sprig
4
Vine-ripened tomatoes
3/4 tsp
Saffron threads
100 milliliters
Olive oil
200 milliliters
Pouring cream
100 milliliters
White wine, dry