Ingredients

• 2 tablespoons (1/4 stick) butter
• 2 large leeks (white and pale green parts only), thinly sliced
• 4 dozen mussels, scrubbed, debearded
• 1 cup dry white wine
• 8 fresh parsley sprigs
• 10 saffron threads, crushed
• 1/2 cup whipping cream
• 2 tablespoons minced fresh parsley

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Instructions

1. Melt butter in heavy large deep skillet over medium-low heat. Add leeks and sauté until tender, about 8 minutes.
2. Combine mussels, wine and parsley sprigs in large Dutch oven. Cover and cook over high heat until mussels open, about 6 minutes. Using tongs, transfer mussels to large bowl, discarding any that do not open. Strain mussel juices into skillet containing leeks. Add saffron and cream to skillet; boil until reduced to sauce consistency, about 2 minutes. Stir in minced parsley. Season with salt and pepper. Add mussels and any accumulated juices to skillet. Stir over medium heat until heated through, about 2 minutes. divide mussels among 4 bowls; pour sauce over.