Mouclade Steamed Mussels in Saffron Curry Sauce - Canada's Food Island

Ingredients

• 2 tbsp hot water+ pinch saffron
• 4 lb Fresh in-shell PEI mussels, cleaned (see instructions under method)
• 0.50 cup (120 ml) Dry white wine, such as Sauvignon Blanc
• 2 tbsp Butter
• 1 cup Finely chopped white onion (about half a medium onion)
• 2 cloves garlic, finely minced
• 1 tsp Yellow curry powder
• 2 tbsp Cognac or brandy
• 2 tbsp All-purpose flour
• 1 cup (240 ml) Plain unsweetened oat milk, or other milk of choice
• 0.33 cup Roughly chopped parsley
• Salt and pepper to taste