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

DIRECTIONS:

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