STEAMED MUSSELS WITH SAFFRON,
WHITE WINE AND CREAM

Serves 4

• 4 lbs. mussels, scrubbed and debearded
• 2 TBSP olive oil
• 2½ stalks celery, diced
• 1 small yellow onion, diced
• 1 pinch saffron threads
• ½ tsp ground fennel
• ½ cup white wine
• ¼ cup heavy cream

Heat oil in a large wide pot over medium-high heat. Add celery and onions and sauté, stirring occasionally, until translucent — about 5 minutes. Stir in saffron threads and fennel; add wine and bring to boil.

Add cream and then mussels. Cover pot and allow mussels to steam, shaking the pot over the heat once in awhile until shells open, approx. 7-10 minutes.

Remove from heat and divide mussels and broth between 4 bowls. Serve with fresh bread.