Mussels with Saffron and Tomatoes Over Pasta

Yields:	4 servings
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	Preparation	10 minutes
	Cooking	20 minutes
	Ready In	30 minutes

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Ingredients

2	tablespoons	olive oil
3	medium	garlic cloves	chopped fine
1/2	cup	fish stock	rich, salt free
1	pinch	saffron threads
32	small	mussels	fresh, in the shell, rinsed clean, debearded
1	can	tomatoes	salt-free
1	tablespoon	tomato paste
1	tablespoon	sugar
1	each	bay leaf
2	tablespoons	chives	fresh, finely chopped
1	x	spaghetti cooked	or linguine

Directions

In a large saucepan, heat the olive oil with the garlic over moderate heat.

Add the stock and the saffron and bring to a boil. Add the mussels, cover the pan, and steam until all the mussels have opened, 3 to 3 minutes; discard any unopened mussels.

With a slotted spoon, remove the mussels from the pan and keep them warm in a covered bowl.

Add the tomatoes to the pan, breaking them up with your hands, and stir in the remaining ingredients, except for the chives.

Simmer briskly until the sauce is thick but fairly liquid, 5 to 7 minutes.

then return the mussels to the pan and simmer to warm them through, about 1 minute more.

Spoon the sauce, shells and all, over cooked pasta.

Garnish with chives.