Mussels with Chili-Saffron Sauce

Ingredients

• 4 kg mussels
• 1 red chili pepper
• 400 ml dry white wine
• 200 ml heavy cream (at least 30% fat)
• 0.2 g saffron
• Salt
• ground black pepper

Instructions

1. 1.

   Brush the mussels thoroughly, remove the beards and scrape off any debris from the shells with a knife. Discard open mussels or those with broken shells.

2. 2.

   Wash the chili pepper, halve it, deseed it, and dice it. Add the white wine, cream, chili, and saffron to a pot, heat, and add the mussels. Season with salt and pepper.

3. 3.

   Cook over medium heat with the lid on for 10-15 minutes. Remove the closed mussels and serve the remaining ones with the sauce in preheated plates.