Method:
1 Heat oil in a saucepan over medium heat, cook onion and garlic for 2-3 minutes or until soft, stir in the butter and flour cook for 1 minute. Add stock and saffron, cook, stirring continuously until soup comes to the boil.
2 Add the mussels, cover with a lid, steam for 6-8 minutes or until the shells open, discard any unopened mussels. Pour in the cream and stir until heated through.
3 Season to taste, ladle into a bowl and serve immediately