Mussels in Saffron Cream Sauce with Linguini

Preparation

Heat oil in large pot over medium heat, add shallots and garlic; sauté until tender, about 5 minutes. Add wine and reduce for 3 minutes. Add cream and saffron; sprinkle with salt and generous amount of pepper. Bring to boil. Reduce heat to medium; boil gently 3 minutes to blend flavors. Add mussels and half of parsley; cover and cook until mussels open, about 3 minutes (discard any mussels that do not open). Stir in remaining parsley. Serve over hot pasta.

Ingredients

1 tablespoon olive oil
1 shallot diced fine
3 garlic cloves, chopped
1/2 cup White Wine
1 ½ cups Heavy Cream
1/2 teaspoon saffron threads, crumbled
3 dozen mussels; scrubbed, debearded
1/2 cup chopped fresh Italian parsley

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