Just a small amount of precious saffron turns this weeknight supper into something out of the ordinary.
We prefer cultivated mussels because they require less cleaning,
making them a cinch to prepare.
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
Cut onion halves crosswise into less than 1/16-inch-thick slices with slicer.
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.
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.)
Stir parsley into broth and pour over mussels.
December 2006