Mussels With Saffron Cream

• 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
• Accompaniment: prepared garlic bread
• an adjustable-blade slicer

1. Cut onion halves crosswise into less than 1/16-inch-thick slices with slicer.
2. 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.
3. 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.)
4. Stir parsley into broth and pour over mussels.

onion, crumbled saffron threads, salt, olive oil, white wine, heavy cream, black pepper, mussels, flatleaf, accompaniment

Taken from www.epicurious.com/recipes/food/views/mussels-with-saffron-cream-236649 (may not work)