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

  Freeze-dried

  2 tbsp or 0.8g

• 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 mussels well. Peel and halve onion lengthwise. Finely chop parsley. Crumble saffron threads.
2. Cut onion halves crosswise into less than 1/16-inch-thick slices with slicer.
3. Cook onion with crumbled 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.
4. 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.)
5. Stir parsley into broth and pour over mussels.

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