Ingredients

• 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

Browse by ingredient

Instructions

1. Melt the butter in a large pot, then add the garlic. Sauté until the garlic is fragrant, about 1 minute. Add the wine, half and half, and saffron; simmer for 5 minutes. Add the clam juice, scallions, tomato, and lemon juice, scallions, tomato, and lemon juice; simmer for 5 minutes.
2. 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.