2kg Leeuwin Coast mussels
500g linguine pasta
100g shaved parmigiano reggiano
1 crusty baguette cut in thick slices
Olive oil, sea salt & black pepper
For the saffron sauce:
2 shallots, finely sliced
1 tbsp crushed garlic
600ml whipping cream
2 pinches saffron threads
½ cup white wine
100g fresh basil