Fresh Mussels (2 lb)
under cold running water. Remove the beard from each mussel and then scrub them clean. As you clean each mussel, add them to a bowl and set aside.
Garlic (4 cloves)
Fresh Parsley (1/4 cup)
Into a large stock pot over medium heat, add
Extra-Virgin Olive Oil (2 Tbsp)
. Let warm for 2 minutes.
Add the onion and garlic. Mix with the oil and cook for 3 minutes.
White Wine (1/2 cup)
, juice from
Saffron Threads (1/2 tsp)
Sea Salt (1 pinch)
Freshly Ground Black Pepper (1 pinch)
. Mix well. Cook for 2 minutes.
Add the mussels into the stock pot. Mix them with the sauce and place a lid on the pan. Cook for 5-6 minutes.
Remove the lid and transfer the mussels and sauce to a large shallow bowl. Discard any mussels that did not open. Garnish with the parsley. Serve and enjoy!