1 In a large pot pour 4 liters (4.25 qt) of water, salt it, add the bay leaves, then bring to a boil, add your gnocchi, and when it returns to a boil, remove from heat and cover.
2 In a large pot pour your mussels, 1/2 glass of white wine, the minced shallot, salt lightly and pepper with a mill, let your mussels open then shell them and strain the liquid.
3 Boil the remaining 1/2 glass of white wine then pour your saffron threads or powder, turn off heat, cover and let infuse.
4 In a pot, reduce your mussel liquid, your saffron infusion and the liquid cream until a nice consistency, then add the mussels and cover.
5 Drain your gnocchi while keeping a little water at the bottom of the pot, in this water that you will bring back to a boil add your peas and zucchini balls for 1 minute of boiling and drain.
6 Finishing: Mix your gnocchi with your saffron mussels then arrange them in very hot deep plates then sprinkle with peas and crispy zucchini balls.
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