3/4 cup (180 ml) white wine

3/4 cup (180 ml) chicken broth

2 bay leaves

1 kg mussels, cleaned and trimmed

1 onion, finely chopped

2 cloves garlic, finely chopped

2 tablespoons (30 ml) olive oil

1 teaspoon (5 ml) saffron

1/2 cup (125 ml) 35% cream

375 g linguine, cooked and warm

Salt and pepper

Chopped Italian parsley for garnish

In a saucepan, bring the wine, broth and bay leaf to a boil. Add the mussels. Cover and cook for about 5 minutes on medium-high heat until the mussels open. Discard the mussels that do not open.

Strain the broth and set aside. Shell the mussels and set aside.

In the same pan, soften the onion and garlic in the oil.

Add the broth and saffron. Reduce for 2 minutes and add the cream. Simmer for 2 minutes. Add the pasta and mussels. Adjust the seasoning.

Garnish with parsley.

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