Mussels with Saffron Butter Broth

• 1/2 stick butter
• 2 tablespoons olive oil
• 2 shallots, finely diced
• 2 cloves garlic, minced
• 2 pounds mussels
• 2 cups white wine
• 1 pinch saffron
• 2 tablespoons chopped fresh parsley leaves
• Salt and freshly ground black pepper

1. Heat the butter and olive oil in a large pot over medium heat.
2. Add the shallots and garlic and cook until softened, about 4 minutes.
3. Add the mussels, wine, saffron, and parsley and season with salt and pepper, to taste.
4. Give it a good stir, cover the pot, and cook until all the mussels open, about 8 to 10 minutes.
5. Discard any mussels that have not opened.
6. Transfer to a large bowl and serve with crusty bread.

butter, olive oil, shallots, garlic, mussels, white wine, saffron, parsley, salt

Taken from www.foodnetwork.com/recipes/brian-boitano/mussels-with-saffron-butter-broth-recipe.html (may not work)