INGREDIENTS

1/2 pint whipping cream
1/2 medium onion, finely chopped
1/2 t. saffron threads
2 cloves garlic, crushed
2 lbs. Canadian Cove mussels
1/2 pint fish stock or mussel broth
1 t. dried dill
White pepper
1/2 stick (4 T.) salted butter

DIRECTIONS
Bring cream to boil, add saffron, then remove from stove. Let steep for at least a half hour. Steam mussels with dill. Remove meat from shells except for a few for garnishing. Melt butter in 2 quart saucepan and sauté onions. Add garlic and continue cooking for two minutes. Add fish stock or mussel broth and saffron cream. Bring to boil and simmer for 3-5 minutes. Add pepper and mussels. Heat thoroughly, stirring constantly. Add water if too thick. Serve with crusty bread or rolls.