| 1 lb | mussels (black, pei) cleaned and de bearded |
| 1 cup | white wine |
| 1 pinch | saffron |
| 2 tbsp | garlic - shaved or minced |
| 2-3 tbsp | tomato - chopped |
| 1 tbsp | basil - chiffonade (thinly sliced) |
| 1 tsp | chopped parsley |
| 1/4 | lemon - zested (just the yellow skin) |
| ??!! | chili flakes - however much you like...go easy though. |
| 3-4 tbsp | butter |
| to taste | salt and good fresh ground black pepper |
Instructions:First take the wine and add the saffron to it and let it steep a moment.Discard any open mussels before starting. Tap mussel on counter, mussels should respond if they are open and alive. If not toss them. Begin with a little olive oil in a hot pan. Add garlic and sauté until fragrant. Add mussels and sauté 3-4 minutes. Add chili flakes pinch and deglaze with all the white wine saffron mix. Season with salt and pepper. Cover and simmer for 2 minutes. Remove lid add chopped tomatoes, lemon zest and fresh chopped herbs. Cook another minute or so and then finish with pats of butter stirring so as to incorporate into broth.Serve with toasted bread drizzled with olive oil.