SaffronMuscles-RPF

Mussels in Saffron and White Wine Broth
2 teaspoons butter
3 garlic cloves, chopped
1 cup dry white wine
2 tablespoons half and half
2 1/2 teaspoons saffron threads
1 cup clam juice
4 scallions, thinly sliced
3 tomatoes, seeded, and chopped
3 tablespoons lemon juice
8 pounds mussels, scrubbed and debearded
2 1/2 tablespoons chives, chopped

Melt the butter in a large pot, then add the garlic. Sauté until the garlic is fragrant, about 1 minute. Add the wine, half and half, and saffron; simmer for 5 minutes. Add the clam juice, scallions, tomato, and lemon juice, scallions, tomato, and lemon juice; simmer for 5 minutes.
Add the mussels, cover, and stream until they are open, about 5-7 minutes. Shake the pot, holding down the lid with a kitchen towel, to redistribute the mussels. Discard any mussels that do not open. Divide the mussels into eight bowls; distribute the broth equally among the bowls, and top each with fresh chives.