Mussels in Saffron-Cilantro Cream

• 1 1/2 cups heavy cream
• 1 teaspoon saffron threads, crushed
• 2 pounds mussels, scrubbed and debearded
• 3/4 cup dry white wine
• 2 garlic cloves, minced
• 1 cup canned crushed tomatoes in puree
• 1/4 cup plus 1 tablespoon chopped fresh cilantro
• Salt and freshly ground black pepper

1. Combine the cream and saffron in a medium saucepan, and bring to a boil.
2. Lower the heat and simmer for 10 minutes, or until the cream thickens.
3. Combine the mussels, wine, and garlic in a large pot over medium-low heat.
4. Cover and cook for 4 minutes, or until the mussels begin to open.
5. Remove from the heat.
6. Using a slotted spoon, transfer the mussels to a large bowl (discard any unopened mussels).
7. Add the saffron cream to the pot and stir in the tomatoes.
8. Bring the sauce to a boil over high heat.
9. Reduce the heat to medium and simmer for 5 minutes, or until the sauce thickens slightly.
10. Stir in the 1/4 cup cilantro, and season the sauce to taste with salt and pepper.
11. Pour the sauce over the mussels.
12. Sprinkle them with the remaining 1 tablespoon cilantro, and serve.

heavy cream, saffron threads, mussels, white wine, garlic, tomatoes, fresh cilantro, salt

Taken from www.epicurious.com/recipes/food/views/mussels-in-saffron-cilantro-cream-386973 (may not work)