Clean the mussels of barnacles and debeard. Discard any which are open. Place them with the wine, fish stock and chopped shallot in a large saucepan. Cover and cook over a high heat until all the mussels have opened. Remove the mussels from the pan, strain the liquid and reduce by half.
Take the mussels from their shells and check that the beards have been removed. Cut the carrot, leek and celery into thin strips.
Add the cream, saffron, vegetable strips, orange rind and juice to the reduced liquid in the pan and bring to the boil. Add the mussels and adjust the seasoning. Serve immediately.
© 1988 Keith Floyd estate. All rights reserved.