Moulès à la créme de Zafron Feb 2012

For 2 pers:

- 1 kg mussels
- fresh parsley
- 2 dl cream (panna da cucina)
- 2 cloves of garlic
- small onion
- saffron
- black pepper
- 1/2 lemon (just peel some tiny pieces and mix with cream)

Put minced onion and garlic with some butter in a large pot. Saute quickly.
Pour the mussels and minced, fresh parsley in a pot. Add some black pepper. Leave until the mussels are all open (about 3-4 minutes)
Cover the mussels with cream (panna da cucina/créme fraiche) mixed to saffron and tiny slices of lemon peel. Mix well. Enjoy!