Linguine with mussels in saffron butter sauce recipe

Steam the mussels
In a saucepan over high heat add 2 tablespoons of olive oil and heat. Add the onion and cook over medium heat until it is soft, for 5 to 6 minutes. Add the garlic, saffron, mussels and white wine, bring to a boil, reduce heat to a minimum and cover. Simmer for 2 to 3 minutes until the mussels begin to open. Remove the lid and move open mussels into a bowl. Discard mussels that have not opened. Leave the saucepan on the heat (you will use it to finish the sauce).

Cook the pasta
Bring a deep pot of water to a boil. Season with salt and add the linguine. Cook the linguine al dente (check cooking time on the packaging).

Finish the sauce
While the pasta is cooking finish the sauce. \
Add the butter to the saucepan and season well with salt and pepper to taste. Cook over low heat, stirring constantly until the mutter melts and the sauce thickens up. Keep the sauce warm until the pasta is ready. In the meantime, remove mussels from the shells and discard the shells (keep a few of the mussels in their shells for garnishing).

When the pasta is ready, drain and reserve about 1/2 cup of the cooking water. Add the mussels to the butter sauce and stir well to heat through. Add a bit of the cooking water to the pasta and stir well. Serve linguine in individual plates and garnish with a few mussels in the shell and chopped parsley. Divide the sauce that is left in the saucepan between the linguine dishes and serve immediately.