Mussels With Saffron And Sherry

Preparation

1. Step 1

   Fill a sink with cold water and put the mussels in to soak. Put saffron into a ¼-cup measuring cup, and fill with steaming-hot water.

2. Step 2

   Place largest pan available (6 quarts or larger) over medium heat, and add oil, onion and 1 tablespoon of parsley. Saute gently until onion is softened but not browned, about 5 minutes. Remove pan from heat, and use a fine Microplane grater to grate garlic into pan. (If a Microplane grater is not available, a garlic press may be used, but the mixture should be sauteed for 1 more minute.)

3. Step 3

   Transfer mussels to a large colander, sorting through them and discarding any that are damaged or open.

4. Step 4

   Return the pan to medium heat, and when the onion mixture begins to sizzle, add the saffron in its water, the sherry and 1 cup hot water. Add the mussels, cover, and raise heat to high. Bring to a boil and steam until the mussels have opened, 3 to 5 minutes. Discard any mussels that do not open.

5. Step 5

   Transfer the mussels and pan liquid to one large bowl or two smaller bowls. Sprinkle with remaining parsley. If desired, serve with crusty bread.