Ingredients

• 2 handfuls black mussels
• 4 ounces Saffron Base, recipe follows
• 2 tablespoons butter
• 1/4 cup diced tomatoes
• 1 tablespoon fresh oregano, chopped
• 1 tablespoon fresh basil leaves, chopped
• 1 tablespoon garlic, chopped
• Salt and freshly ground pepper

Directions

Saffron Base:

1/2 teaspoon saffron threads

2 cups white wine

4 cups fish stock from a white fleshed fish

Salt and freshly ground pepper

Mince the saffron and add it to a dry stockpot. Carefully toast the saffron in the pot over low heat until it is heated through but has not changed color. Add the wine and fish stock, and raise heat to medium-high. Let cook until the liquid has reduced by 3/4, adjusting the heat as necessary. Season, to taste, with salt and pepper.