Moules Marinieres

1 Clean the mussels and discard any that are broken or stay open when tapped. Heat the butter in a large pan, add the onion and garlic, cook very gently for 10 minutes until softened. Add the wine and saffron, bring to the boil and bubble until reduced by half.

2 Add the mussels, cover and cook over a high heat for 2-3 minutes, shaking the pan occasionally until all the mussels have opened. Discard any that remain closed. Stir in the crème fraîche, scatter with parsley and serve.