Mussels in Saffron and White Wine Broth

Ingredients

• 2 teaspoons butter 
• 2.5 tablespoons chives chopped
• 1 cup bottled clam juice 
• 1 cup wine dry white
• 3  garlic clove chopped
• 2 tablespoons half and half 
• 3 tablespoons juice of lemon 
• 8 pounds mussels scrubbed
• 2.5 teaspoons saffron threads 
• 4  spring onion thinly sliced
• 3  tomatoes seeded chopped

Equipment

• bowl
• pot
• kitchen towels

Directions

1. Melt the butter in a large pot, then add the garlic. Sauté until the garlic is fragrant, about 1 minute.
2. Add the wine, half and half, and saffron; simmer for 5 minutes.
3. Add the clam juice, scallions, tomato, and lemon juice, scallions, tomato, and lemon juice; simmer for 5 minutes.
4. Add the mussels, cover, and stream until they are open, about 5-7 minutes. Shake the pot, holding down the lid with a kitchen towel, to redistribute the mussels. Discard any mussels that do not open. Divide the mussels into eight bowls; distribute the broth equally among the bowls, and top each with fresh chives.
5. Focus on: Cleaning Mussels
6. Hold the mussel under cold running water. Use a brush with stiff bristles to thoroughly scrub the mussel and remove grit, sand, and mud from the shell's exterior. Mussels—especially non-farmed ones—often have a dark, shaggy beard extending from each shell.
7. Remove them for a neater appearance in the finished dish. After scrubbing a mussel, pull the beard away from the shell until taut, and then pull the beard down sharply toward the dark hinge. It will snap away easily. Removing its beard will kill the mussel, so perform this step just before cooking.
8. From Gourmet Meals in Minutes by The Culinary Institute of America, (C) 2004 Lebhar-Friedman Books