A traditional French dish to enjoy as part of a winter dinner with family, friends and a glass of medium bodied crisp white wine.
Discard any mussels whose shells are not tightly closed. Soak the saffron threads in 1/4 cup hot water for 15 minutes.
In a 5 qt. non-aluminum dutch oven, heat butter and olive oil over medium heat. Add the shallots and sauté for 4-5 minutes; add the garlic and continue to cook for about 3 minutes. Add the saffron and soaking water, thyme, wine, salt and pepper. Bring to a boil.
Add the mussels, stir to combine. Cover the pot and cook over medium heat for 8 minutes, until all mussels shells are opened.(Discard any that did not open).
To serve; sprinkle mussels with chopped parsley and serve from the pot into individual bowls with slices of French baguette.