adapted from gourmet 12/06, i made this tonite and loved it. very quick and easy, this makes an appy for 6-8 or a main course for me ( just kidding, sort of). serve this with lots of french bread, and with spoons for the sauce.

Ingredients

4 serv.

mussels, cultivated↗4 lbs
large onion, sliced↗1
crushed saffron thread↗1⁄4 teaspoon
salt↗3⁄4 teaspoon
olive oil↗3 tablespoons
dry white wine↗1 cup
heavy cream↗1 cup
fresh ground black pepper↗
to taste
chopped fresh flat leaf parsley2 tablespoons

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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