A delightful dish of mussels cooked in a creamy saffron-infused sauce, perfect for a special dinner.
Heat the olive oil in a heavy pot over medium heat.
Ensure the oil is hot but not smoking to avoid burning.
Add the onions, saffron, and salt, and cook while stirring until the onions are softened.
Stir occasionally to prevent the onions from sticking to the pot.
Pour in the white wine and bring to a boil.
Use a good-quality wine that you would enjoy drinking.
Stir in the cream and black pepper, then add the mussels.
Ensure the mussels are clean and discard any that are open and do not close when tapped.
Cover and cook until the mussels open, about 6-8 minutes.
Shake the pot gently halfway through cooking to distribute the heat evenly.
Discard any unopened mussels and stir in the parsley before serving.
Serve immediately for the best flavor and texture.
