Active Time

　　10 min

　　Total Time

　　25 min

　　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.

　　

Ingredients

Makes 4 servings

　　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

　　

Special Equipment

an adjustable-blade slicer

　　

Step 1

Cut onion halves crosswise into less than 1/16-inch-thick slices with slicer.

　　

Step 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.

　　

Step 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.)

　　

Step 4

Stir parsley into broth and pour over mussels.