Mussels And Fennel With Saffron Cream Sauce Recipe

• 2 doz Live mussels scrubbed and
•     debearded
• 1 Tbsp. Extra virgin olive oil
• 1 1/2 c. Julienned fennel - (abt 1/2 bulb)
• 1 x Red pepper julienned
• 1 x Yellow pepper julienned
• 1 Tbsp. Chopped shallots
• 1 tsp Chopped garlic
• 2 ounce Herbsaint
• 2 c. Heavy cream
• 1 pch Saffron
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 2 Tbsp. Minced parsley

Directions