Steamed Mussels in Saffron Broth

Ingredients

• 1 teaspoon bottled garlic minced
• 8 ounce bottled clam juice 
• 4 pounds mussels scrubbed
• 1 teaspoon olive oil 
• 1 cup onion chopped
• 0.3 teaspoon saffron threads crushed
• 3 tablespoons tomato paste 
• 1.5 tablespoons whipping cream 

Equipment

• frying pan
• sauce pan

Directions

1. Heat oil in a large saucepan over medium-high heat.
2. Add onion to pan; saut 1 minute.
3. Add garlic; saut 30 seconds.
4. Add saffron; saut 15 seconds. Stir in tomato paste, whipping cream, and clam juice; bring to a boil. Cook for 1 minute, stirring occasionally.
5. Add mussels to pan. Cover and cook 5 minutes or until mussels open; discard any unopened shells.