Mussels in Saffron and White Wine Broth

Ingredients

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  ½ tbsp or 8g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  ¾ medium or 83g

• Chives

  Raw

  ⅝ tbsp chopped or 2g

• Clam and tomato juice

  Canned

  2 fl oz or 60g

• Saffron

  Spices

  ⅝ tsp or 0.4g

• Garlic

  Raw

  ¾ cloves, minced or 2g

• White wine

  Alcoholic beverage, table

  2 fl oz or 59g

• Blue mussel

  Mollusks, raw

  32 oz or 907g

• Lemon juice

  Raw

  ¾ tbsp or 11g

• Butter

  Unsalted

  ½ tsp or 2g

Directions

1. Thinly slice scallions. Coarsely chop tomatoes, discarding seeds. Scrub and debeard mussels.
2. Melt the butter in a large pot, then add the garlic. Saute until the garlic is fragrant, about 1 minute. Add the wine, milk, and saffron; simmer for 5 minutes. Add the clam juice, scallions, tomato, lemon juice and let it simmer for 5 minutes.
3. Add the mussels, cover, and steam until they are open, about 5-7 minutes. Shake the pot, holding down the lid with a kitchen towel, to redistribute the mussels. Discard any mussels that do not open. Divide the mussels into eight bowls; distribute the broth equally among the bowls, and top each with fresh chives.