Pierre Franey - Recipes - Mussels with Saffron Cream

Ingredients

• 2 tablespoons unsalted butter
• 4 tablespoons finely chopped shallots
• 4 tablespoons finely chopped onions
• 6 tablespoons finely chopped fresh parsley leaves
• 1 teaspoon saffron threads
• 5 pounds mussels, well scrubbed and cleaned
• 2 thyme sprigs, or 1/2 teaspoon dried thyme
• 1 cup dry white wine
• Salt and freshly ground pepper to taste
• 1 cup heavy cream
• 3 tablespoons Ricard or Pernod