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Mussels in Saffron and White Wine Broth
- 2 teaspoons butter
- 3 garlic cloves, chopped
- 1 cup dry white wine
- 2 tablespoons half and half
- 2 1/2 teaspoons saffron threads
- 1 cup clam juice
- 4 scallions, thinly sliced
- 3 tomatoes, seeded, and chopped
- 3 tablespoons lemon juice
- 8 pounds mussels, scrubbed and debearded
- 2 1/2 tablespoons chives, chopped
Directions:View on Epicurious
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