Steamed Mussels In Saffron Broth

• 1 tablespoon extra-virgin olive oil
• 1 medium onion, chopped fine
• 1 bulb fennel, chopped
• 3 cloves garlic, crushed
• 1 pinch powdered saffron
• 3 tablespoons fresh or canned tomato puree
• 1 cup dry white wine
• 4 cups fish stock or chicken stock
• 2 to 3 sprigs fresh thyme
• 2 bay leaves
• 2 pounds mussels, preferably small ones, scrubbed and debearded
• Crushed red pepper to taste
• Saffron-aioli toasts (recipe follows)

1. Heat the oil in a heavy, three-quart saucepan.
2. Add the onion, fennel and garlic, cover and sweat over low heat until the vegetables are tender, about 15 minutes.
3. Add the saffron, tomato puree, wine, stock, thyme and bay leaves.
4. Simmer uncovered for one hour.
5. Strain.
6. Just before serving, reheat the tomato mixture to a simmer.
7. Add the mussels, cover and steam until the mussels open, about 10 minutes.
8. Using a slotted spoon, divide the mussels among four soup plates.
9. Season the broth to taste with pepper flakes and pour over the mussels.
10. Serve at once with saffron-aioli toasts.

extravirgin olive oil, onion, fennel, garlic, powdered saffron, tomato puree, white wine, fish stock, thyme, bay leaves, mussels, red pepper, saffron

Taken from cooking.nytimes.com/recipes/5736 (may not work)