Mussels with Saffron Cream

Ingredients

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Sourdough bread

  French or vienna

  24 slice, small or 768g

• Onions

  Raw

  1 medium or 110g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• White wine

  Alcoholic beverage, table

  8 fl oz or 235g

• Parsley

  Raw

  2 tbsp or 8g

• Blue mussel

  Mollusks, raw

  64 oz or 1.81kg

• Salt

  Table

  ¾ tsp or 5g

• Saffron

  Spices

  ¼ tsp or 0.2g

• Heavy whipping cream

  Fluid

  1 cup, fluid or 238g

Directions

1. Clean and rinse the mussels thoroughly. Peel and halve the onion lengthwise, then finely chop the parsley and crumble the saffron threads.
2. Slice the onion halves crosswise into very thin slices, less than 1/16 inch thick.
3. In a wide 6- to 8-quart heavy pot, cook the onion with saffron and 1/2 teaspoon salt in olive oil over moderately high heat, covered, stirring occasionally until the onion is softened, about 5 minutes.
4. Add the wine and bring to a boil, then stir in the 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 mussels that remain unopened after 8 minutes.
5. Stir the parsley into the broth and pour over the mussels.

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