Mussels in Saffron Curry Broth - saffron

Method

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