Seafood with Saffron Sauce
Cook wild rice mix according to package directions.
Rinse scallops and shrimp, pat dry and cut in half.
Rinse and trim mussels.
Heat olive oil in a pan, add mussels, scallops and shrimp, fry for 5 minutes, then remove from the pan and keep warm.
Dissolve saffron in a bowl of white wine. Add fish stock, saffron mixture and crème fraiche to the pan, simmer until liquids reduced by 1/3 and season with salt and pepper.
Arrange wild rice on plates, cover with seafood mixture and serve.