Mussels in Saffron Curry Broth

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 it’s 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 don’t 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!