First and South Saffron Mussels

3 lbs mussels, scrubbed and debearded
2 medium shallots (1/2 cup), sliced thin, reserve a tablespoon raw for garnish
2 garlic cloves, thinly sliced
2 tbsp finely smashed/minced lemongrass, from the tender bottom third of the stalk
1 tsp or large pinch of crushed saffron threads
3/4 cup dry white wine
1/2 cup clam juice
2 tbsp unsalted butter
1 cup heavy cream
course salt and freshly ground pepper to taste
2 tbsp scallions for garnish, thinly sliced
2 tbsp fresh parsley, minced
1 tbsp. chives, minced

Steep a teaspoon (or a good pinch) of saffron and the sliced shallots in the ¾ cup of white wine for 10 minutes. This will help enhance the color and flavor of the saffron.
Place a large stock pan or dutch oven over medium-high heat. Add the butter and when it’s foamy and melted, add the shallots, garlic and lemongrass and cook until softened about 3 minutes.
Add the mussels, saffron steeped wine and clam juice and cook for 2 minutes.
Stir in the cream, bring to a boil and cover the pan (leave lid ajar slightly)
Cook until the mussels have opened, about 5 minutes. Discard any mussels that do not open.
Taste broth and season with salt and pepper as needed.
Garnish with minced parsley and thinly sliced scallions before ladling into shallow bowls with broth. Sprinkle with minced chives and reserved raw scallion on top.
Serve with crusty, toasted baguette (or air-fryer french fries!)

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