Steamed Mussels with Saffron and Tomato

1. 1

   Rinse the mussels under cold running water while scrubbing with a vegetable brush.

2. 2

   Remove the stringy mussel beards with your thumb and index finger as you wash them.

3. 3

   Discard any mussels with broken shells.

4. 4

   Heat a 2-count drizzle of oil in a large pot over medium heat.

5. 5

   Saute the onion, garlic, tomato, and bay leaves until the vegetables cook down to a pulp, about 5 minutes.

6. 6

   Stir in the saffron tea, red pepper flakes, and curry.

7. 7

   Add the mussels and give everything a good toss.

8. 8

   Add the vermouth, lemon juice, and chicken stock; cover the pot and steam over medium-high heat for 10 minutes, until the mussels open.

9. 9

   Stir occasionally so that all the mussels are in contact with the heat.

10. 10

    Using a slotted spoon, remove the mussels to a warm serving bowl and cover.

11. 11

    Pick out the bay leaves.

12. 12

    If some of the pieces of vegetables are nestled in the shells, dont sweat it.

13. 13

    The sauce itself is a snap.

14. 14

    Add the butter to the pot of mussel broth and buzz it down with a handheld blender (you can also transfer it to a regular blender or food processor).

15. 15

    What you want is a smooth, yellow sauce.

16. 16

    Season with salt and pepper.

17. 17

    Pour the sauce over the mussels and shower with parsley before serving.

18. 18

    Impressive and uncomplicated.

* Per serving · 4 servings · Values may vary.