Black Mussels Steamed in Saffron Broth Recipe

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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