Ingredients

• 1 tbsp olive oil
• 25g/1oz butter
• ½ onion
• finely chopped
• 2 garlic cloves
• crushed
• 100ml/3½fl oz white wine
• 300g/10½oz mussels
• cleaned
• beards removed
• 1 large pinch saffron
• 3 tbsp chopped fresh parsley
• 100ml/3½fl oz double cream
• crusty white bread
• 1 lemon
• cut into wedges

Directions

• Heat the oil and butter in a pan and gently fry the onion and garlic for 2-3 minutes. Add the white wine and bring to a simmer. Add the mussels
• cover with a tightly fitting lid and steam for 5-7 minutes
• or until the mussels have opened up. Discard any mussels that have not opened. Add the saffron and parsley and mix well. Remove half of the mussels and juices to a serving bowl
• and into the remaining half stir the cream
• heating through until steaming.
• Serve both bowls of mussels with crusty bread on the side and wedges of lemon.