Mussels with a Saffron Tomato Sauce

Serves 4-6

This recipe evokes the style and tastes of southern France.

3 tbsp unsalted butter

2 tbsp olive oil

2/3 cup chopped onion

1/2 cup green bell pepper

2 cloves chopped garlic

1 1/2 cups seeded diced tomato

1 tsp freshly ground black pepper, or red pepper if you prefer more heat

1 cup dry white wine

1/2 tsp saffron threads

1/4 cup chopped fresh parsley

5 pounds fresh mussels, cleaned and free of beards

Heat butter and oil in a large stainless steel pot.

Add onion, green pepper and garlic and saute for one minute.

Add mussels, tomato, pepper and wine.

Cover and bring to a boil.

Cook for about 4-5 minutes or until they open, shaking the pot frequently to distribute the ingredients.

With a slotted spoon lift the mussels from the pot into a large serving bowl.

Discard any unopened mussels.

The greater the surface area of your bowl, the better, as you want as many of the mussels to be coated with the finished sauce.

Add the saffron to the pot with the remaining sauce, bring to a boil and simmer two minutes.

Pour the sauce over the mussels, garnish with parsley and serve.

This recipe goes well with a nice crusty bread for dipping into the sauce.

To have a recipe free of saturated fat, add more olive oil instead of the butter or use a healthy blend of a butter substitute.