Steamed Mussels with Wine and Saffron

Ingredients

• 3 pounds fresh mussels
• 1 large pinch saffron (about 30 threads)
• 3/4 cup dry white wine
• 2 tablespoons unsalted butter
• 2 medium shallots, thinly sliced (about 1/2 cup)
• 2 garlic cloves, thinly sliced
• Coarse salt and freshly ground pepper
• 2 medium tomatoes, coarsely chopped (about 2 cups)
• 1/4 cup coarsely chopped fresh flat leaf parsley

Instructions

1. 1
   Holding mussels under cool running water, scrub with a stiff sponge or vegetable brush, then debeard: grip the tough fibers extending from the shell and pull to remove. Discard beards.
2. 2
   Steep saffron in wine for 10 minutes. (Saffron is soluble in water, not fat, so it won’t release its color or flavor if added directly to the butter.)
3. 3
   Meanwhile, melt butter over medium-high heat in a shallow stockpot. Once it’s foamy, add shallots, garlic, and 1/2 teaspoon salt.
4. 4
   Cook until shallots are transparent and garlic is soft, about 3 minutes, stirring every so often to keep garlic from scorching.
5. 5
   Pour in wine and saffron, then add tomatoes and return to a simmer, stirring once or twice.
6. 6
   Add mussels and cover tightly. Cook until all mussels open, about 6 minutes, stirring once about halfway through. Discard any unopened mussels. If using wild mussels, strain broth through a cheesecloth-lined sieve to remove any sand, if necessary.
7. 7
   Taste the broth and season with salt and pepper.
8. 8
   Sprinkle with parsley before ladling mussels and broth into bowls.