Mussels With White Wine and Saffron

Ingredients: (Conversion Chart)

• 2 teaspoons butter
• 3 cloves garlic, chopped
• 1 cup dry white wine
• ¼ teaspoon saffron threads
• 3 pounds mussels, scrubbed and debearded
• 2½ tablespoons chives, chopped

Directions:

1. Melt butter in a large pot. Add the garlic and sauté until garlic is fragrant, about 1 minute. Stir in wine and saffron, and bring to a boil over medium-high heat.
2. Add mussels to pot, and cook, covered, 5 to 7 minutes, or until shells open, shaking the pot occasionally with lid covered to redistribute the mussels. Discard any unopened mussels.
3. Divide mussels and broth among six soup bowls. Sprinkle with chives.

Nutrition Info: