Mussels in Saffron-Tomato Broth

1. 1

   Add the saffron to the wine and allow it to steep while preparing the other ingredients.

2. 2

   Heat a large, heavy bottomed pot over medium heat.

3. 3

   Melt butter in the pan.

4. 4

   Add shallots, season with salt and pepper, and saute 23 minutes or until translucent.

5. 5

   Add garlic and saute for 1530 seconds.

6. 6

   Add wine, bring to a boil over high heat for about a minute or until slightly reduced.

7. 7

   Add tomatoes, season with salt and pepper, reduce heat and allow the mixture to simmer for about 5 minutes.

8. 8

   Add mussels, cover and allow to steam over medium heat for about 58 minutes or until mussels have just opened (discard any that dont).

9. 9

   Taste broth for seasoning and adjust, if needed.

10. 10

    Stir in parsley.

11. 11

    Serve with grilled bread, if desired.

12. 12

    Enjoy.

* Per serving · 4 servings · Values may vary.