Mussels with White Wine and Saffron

• 1 tbsp. olive oil
• 1 medium onion
• 2 clove garlic
• 1 c. dry white wine
• 1/4 tsp. saffron threads
• 3 lb. mussels
• 1/4 c. fresh parsley leaves
• Crusty bread for serving

1. In 5- to 6-quart saucepot or Dutch oven, heat oil on medium until hot.
2. Add onion and cook about 8 minutes or until beginning to brown, stirring occasionally.
3. Add garlic; cook 1 minute.
4. Stir in wine and saffron; heat to boiling on medium-high.
5. Add mussels to wine mixture in saucepot and cook, covered, 5 to 7 minutes or until shells open, shaking closed pot occasionally.
6. Discard any unopened mussels.
7. To serve, ladle mussels with their broth into 6 large soup bowls; sprinkle with parsley.
8. Pass around warmed bread to dip in broth.

olive oil, onion, clove garlic, white wine, saffron threads, mussels, parsley, crusty bread

Taken from www.delish.com/recipefinder/mussels-white-wine-saffron-ghk0108 (may not work)