Ingredients

• 6 cups fish broth
• 1/2 teaspoon saffron
• 1/2 cup white wine
• 2 pounds P.E.I mussels
• 2 tablespoon butter
• 1 tablespoon garlic, minced
• 1 tablespoon freshly chopped scallions
• 1 teaspoon freshly minced thyme leaves
• 1/2 teaspoon freshly minced oregano leaves
• 1 teaspoon freshly minced basil leaves
• 1 cup ripe tomatoes, diced
• Salt and freshly ground black pepper
• Chili flakes, to taste
• 1 lemon or lime, sliced, for garnish

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Instructions

1. In a saucepan, over high heat, combine fish stock, saffron and white wine, bring to a boil. Reduce to simmering and let cook for 5 minutes. Set aside.
2. In a separate saucepan, over high heat, add the butter and garlic. Cook until the garlic is tender. Add saffron broth and bring to a boil. Add the rest of the ingredients including the mussels and cover.
3. When the mussels open up remove the pan from the heat and let it seat for 1 to 2 minutes. Serve in a bowl and garnish with a slice of fresh lemon or lime.