Combine the wine, onion, orange zest, garlic, and
4 of the saffron threads in a large wide saucepan;
cover and heat to boiling
Add the mussels; cover
and cook over high heat until mussels have
opened, about 5 minutes
With tongs, transfer
mussels to a bowl; cool slightly.
Meanwhile, boil the wine and mussel juice mix-
ture left in the saucepan until reduced by about
half, then pour through a very fine mesh sieve to
remove any grit
Wipe out saucepan and return
reduced wine mixture to saucepan
Stir in heavy
cream and the remaining 4 saffron threads and
boil gently until reduced by half and slightly thick-
ened
