Mussels in cream of saffron

½ leek, 50 g carrots, 50 g squash, ½ dl double cream, saffron (or turmeric), chopped parsley, 1 bag Mussels in white wine sauce.

Cut all the vegetables into thin strips or cubes, bring cream to boil with the saffron, add vegetables starting with carrots and finally, the mussels. Boil well for one or two minutes. Remove from heat and let it rest for a couple of minutes.

Serve with freshly chopped parsley and hot French bread.