4 Servings 15 min Cook
3 Tbsp Olive Oil
24 Slice, small (2" x 2-1/2" x 1-3/4") Sourdough Bread
1 Medium (2-1/2" dia) Onions
1/4 Tsp Pepper
8 Fl oz White Wine
2 Tbsp Parsley
64 Oz Blue Mussel
3/4 Tsp Salt
1/4 Tsp Saffron
1 Cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
Clean and rinse mussels well.
Peel and halve onion lengthwise.
Finely chop parsley.
Crumble saffron threads.
Cut onion halves crosswise into less than 1/16-inch-thick slices with slicer.
Cook onion with crumbled saffron and 1/2 teaspoon salt in oil in a wide 6- to 8-quart heavy pot over moderately high heat, covered, stirring occasionally, until onion is softened, about 5 minutes.
Add wine and bring to a boil, then stir in cream, pepper, remaining 1/4 teaspoon salt, and mussels.
Cook, covered, checking after 6 minutes and transferring opened mussels to soup bowls with a slotted spoon.
(Discard any that remain unopened after 8 minutes.
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Stir parsley into broth and pour over mussels.
