Clean Fresh Mussels (2 pound) 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.
Finely mince Garlic (4 clove).
Finely dice Onion (1/2).
Finely chop Fresh Parsley (1/4 cup).
Into a large stock pot over medium heat, add Extra-Virgin Olive Oil (2 tablespoon). Let warm for 2 minutes.
Add the onion and garlic. Mix with the oil and cook for 3 minutes.
Add White Wine (1/2 cup), Lemon Juice (1 teaspoon), Saffron Threads (1/2 teaspoon), Sea Salt (1 pinch), and 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!