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1.
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Place the saffron in 1/2 cup of the white wine.
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2.
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Finely dice shallots and garlic.
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Medium dice the tomatoes.
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Coarsely chop the parsley.
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3.
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Wash and debeard the mussels.
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Debearding kills the mussel, so its best to do this right before cooking, or get a friend to help out while you are prepping!
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4.
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In a large pot, heat 1 tablespoon butter till melted and cook the shallots, garlic on medium until fragrant, about 3 minutes.
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5.
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Pour the saffron infused wine into the pot.
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Add the remaining cup of wine and heat to boiling.
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6.
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Add the remaining 3 tablespoons butter and stir to melt.
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Add curry powder and stir.
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Taste and add salt 1/2 teaspoon at a time until the flavor is right.
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I added about 1.5 teaspoons of salt.
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7.
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Pour the mussels into the pot of broth and cover.
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Cook for 5 minutes.
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8.
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Add the tomatoes and parsley and stir to distribute.
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Cover and cook for another 1 minute.
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You want the tomatoes to maintain their freshness, so dont overcook!
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9.
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Remove from heat.
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Discard any unopened mussels and pour everything into a large bowl for serving.
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10.
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Slice the bread and lightly toast in the oven on broil if desired.
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You can also just serve bread as is.
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11.
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Pour a glass of the wine for everyone and dig in!
