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

Stir in the lemon juice

Toss sauce with hot pasta and top with mussels

Serves 4.