Mussels with Saffron and Tomato

This was an easy Serious Eats recipe, which I adapted slightly. Really liked the sauce, though the mussels we bought were kinda medicore.

1 bag mussels, rinsed

1/2 container grape tomatoes, halved

1/2 cup chicken broth

2/3 cup cream

1 tsp saffron

1/2 an onion, diced

1 garlic clove, minced

about 1 tbsp butter

Melt butter in pot. Add onion and garlic and soften. Add broth, saffron and tomato – bring to boil. Add mussels and cook until just opened (about 7 minutes). Add cream and serve with crusty bread.

 

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