Mussels in Saffron Sauce

• 1 kg mussels
• large pinch saffron
• 250 ml dry white wine

Scrub and beard the mussels. Put them in a large pan with 2 tablespoons of water, place over a fierce heat and cover. Cook for 2–3 minutes, shaking the pan once or twice, until the mussels have opened. Drain their liquid, which is added to the sauce. Soak the saffron in the white wine.

Heat