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Mussels With Saffron Cream

Very quick and easy. Serve this with lots of french bread, and with spoons for the sauce.

DIRECTIONS:

In a heavy pot with a lid heat olive oil.
Add onions, saffron, salt, stirring occasionally until onions are softened, 5-10 minutes.
Add wine and bring to a boil.
Stir in cream, pepper and mussels.
Cook, covered, until mussels start to open, 6-8 minutes.
Discard any unopened mussels, then stir parsley into finished dish.

Ingredients:

TOTAL TIME

PREP 15 MINS

COOK 25 MINS

SERVINGS 4-8 / UNITS US

4 lbs mussels, cultivated
1 large onion, sliced
1⁄4 teaspoon crushed saffron thread
3⁄4 teaspoon salt
3 tablespoons olive oil
1cup dry white wine
1cup heavy cream
fresh ground black pepper, to taste
2 tablespoons chopped freshflat leaf parsley