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1
In a large pot, combine the wine with the bay leaves and bring to a boil.
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2
Add the mussels, cover and cook over high heat, shaking the pan a few times, until the mussels open, about 5 minutes.
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3
Drain the mussels in a colander set over a medium bowl.
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4
Pour the mussel broth into a glass measure.
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5
Crumble the saffron into the mussel broth.
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6
Discard any unopened mussels.
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7
Remove the mussels from their shells and place in a bowl.
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8
Pour the melted butter over the mussels and toss to coat.
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9
Cover with plastic wrap.
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10
Heat the extra-virgin olive oil in a large, deep skillet.
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11
Add the thinly sliced garlic and cook over low heat just until golden brown, about 4 minutes.
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12
Add the crushed red pepper and cook for 1 minute longer.
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13
Slowly pour in the reserved mussel broth, stopping when you reach the grit at the bottom of the glass measure.
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14
Add the lemon juice and simmer over moderately high heat until the sauce is reduced to about 1 cup, about 8 minutes.
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15
In a large pot of boiling, salted water, cook the spaghetti just until al dente.
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16
Drain the pasta well.
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17
Add the buttered mussels and the hot spaghetti to the mussel sauce and toss over low heat until the pasta is uniformly coated.
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18
Season with salt and pepper.
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19
Transfer to warmed shallow bowls and serve at once.
