Ingredients

• 1 doz. mussels per guest
• 1/2 t. saffron, ground
• 3/4 c. wine +
• 3/4 c. water
• 5 cloves garlic

• 1 onion, minced and sauteed
• 1 red pepper, diced and sauteed
• butter
• 2 T. flour + 2 T. butter (roux)
• sea salt and white pepper

Directions

1. Steam mussels in water, wine and garlic, until open.
2. Drain mussels and reduce juices.
3. Keep mussels warm.
4. Discard garlic, or mince and saute.
5. Add roux and sauteed onions and red pepper.
6. Add more wine to taste.
7. Add sea salt and white pepper to taste.
8. TASTE and ADJUST
9. Serve mussels in bowls with sauce poured over them or remove from shells and serve in individual dishes, topped with buttered bread crumbs.