Mussels with Saffron Cream Recipe

Mussels with Saffron Cream Recipe

  • 1 large onion, halved lengthwise
  • Rounded 1/4 teaspoon crumbled saffron threads
  • 3/4 teaspoon salt
  • 3 tablespoons olive oil
  • 1 cup dry white wine
  • 1 cup heavy cream
  • 1/4 teaspoon black pepper
  • 4 lb cultivated mussels, rinsed well
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Special equipment: an adjustable-blade slicer
  • Accompaniment: prepared garlic bread
  1. Cut onion halves crosswise into less than 1/16-inch-thick slices with slicer.
  2. Cook onion with saffron and 1/2 teaspoon salt in oil in a wide 6- to 8-quart heavy pot over moderately high heat, covered, stirring occasionally, until onion is softened, about 5 minutes.
  3. Add wine and bring to a boil, then stir in cream, pepper, remaining 1/4 teaspoon salt, and mussels. Cook, covered, checking after 6 minutes and transferring opened mussels to soup bowls with a slotted spoon. (Discard any that remain unopened after 8 minutes.)
  4. Stir parsley into broth and pour over mussels.
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