Mussels with Saffron and Tomatoes

Mussels with Saffron Butter and Tomatoes - Delicious and easy tapas |



  1. In a small mixing bowl, steep the saffron in the lemon juice for 5 minutes. Add the softened butter and whisk until fully blended. Season to taste with salt and pepper.
  2. Clean the mussels well. Scrub the mussels well under cold running water, discarding any with broken shells. Remove the beards from the mussels.
  3. Heat the olive oil in a heavy large skillet over medium-high heat.
  4. Add the garlic and sauté until lightly toasted, about 1 minute.
  5. Add the mussels, tomatoes, broth, vinegar and parsley; toss to combine.
  6. Add the saffron butter, cover the skillet and cook the mussels until they all open, about 3 minutes.
  7. Season to taste with salt and pepper.
  8. Serve in bowls with good, crusty bread.