Linguine with Saffron Mussels | RICARDO

Ingredients

• 3/4 cup (180 ml) white wine
• 3/4 cup (180 ml) chicken broth
• 2 bay leaves
• 1 kg mussels, cleaned and trimmed
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 tablespoons (30 ml) olive oil
• 1 teaspoon (5 ml) saffron
• 1/2 cup (125 ml) 35% cream
• 375 g linguine, cooked and warm
• Salt and pepper
• Chopped Italian parsley for garnish