Heat oil in large saucepan over medium high heat. Add onion; saute 1 minute. Add garlic, saute 30 seconds. Add saffron; saute 15 seconds. Stir in paste, whipping cream, and juice; bring to a boil. Cook 1 minute, stirring occasionally. Add mussels. Cover and cook for 5 minutes or until mussels open; dischard any unopened shells.
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