Mussels With Saffron Cream (Moules Au Safron)

• 3 lbs mussels (cleaned)
• 2 tablespoons butter
• 1 tablespoon white wine vinegar
• 3 tablespoons leeks (finely chopped white parts only)
• 3 tablespoons onions (finely chopped)
• 2 garlic cloves (finely minced)
• 2 tablespoons shallots (finely chopped)
• 1 teaspoon saffron thread
• salt & freshly ground black pepper
• 14 cup parsley, finely chopped
• 34 cup heavy cream

1. Scrub the mussels thoroughly, discard any open ones and set aside.
2. Melt the butter in a kettle and add the leeks, onions, garlic and shallots.
3. Cook for about 1 minute and then add the Saffron.
4. Cook about 2 minutes, stirring, and add the vinegar and mussels.
5. Add salt and pepper to taste and cover tightly.
6. Cook for about 1 minute.
7. Add the parsley and cream and cover.
8. Cook about 5 minutes, or until the mussels open.
9. Serve in hot soup bowls with warm crusty bread for sopping up the sauce.

mussels, butter, white wine vinegar, leeks, onions, garlic, shallots, saffron thread, salt, parsley, heavy cream

Taken from www.food.com/recipe/mussels-with-saffron-cream-moules-au-safron-193923 (may not work)