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1. Fill a sink with cold water and put the mussels in
to soak. Put saffron into a 1/4-cup
measuring cup, and fill with steaming-hot water.
2. Place largest pan available (6 quarts or larger) over
medium heat, and add oil, onion
and 1 tablespoon of parsley. Sauté 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 sautéed for 1 more minute.)
3. Transfer mussels to a large colander, sorting through
them and discarding any that are
damaged or open.
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. Transfer the mussels and pan liquid to one large bowl
or two smaller bowls. Sprinkle
with remaining parsley. If desired, serve with crusty
bread.
