Steamed mussels with saffron and tomatoes

Serves 2 as a main course

3	shallots, thinly sliced
3	cloves garlic, finely chopped
	Large pinch of saffron threads, crumbled
1 1/2	cups unsalted clam juice
3	pounds mussels, cleaned and debearded
1	cup dry vermouth or dry white wine
1/2	cup heavy cream
2	medium tomatoes, peeled, seeded, and chopped, or 3/4 cup drained, seeded, and chopped canned tomatoes
	Salt and pepper, to taste

1. In a heavy pot large enough so that the mussels fill only three-quarters of it, combine the shallots, garlic, and saffron. Add the clam juice and bring to a boil over high heat. Turn the heat down to medium and simmer for 5 minutes.

2. Add the mussels. Cover the pot, turn the heat to high, and cook for 3 minutes. Some of the mussels should open. Shake the pot gently. Add the vermouth or wine, cover, and cook for 3 minutes more.

3. Stir the contents of the pot. Sprinkle the mussels with cream and tomatoes. Cover and continue cooking for 2 to 3 minutes or until all mussels are open and firm. Sprinkle with salt and pepper. Adapted from Red Stripe