8 Servings 20 min Cook
2 Tbsp Reduced Fat Milk
4 Medium (4-1/8" long) Scallions
3 Medium Tomatoes
2 1/2 Tbsp chopped Chives
8 Fl oz Clam And Tomato Juice
2 1/2 Tsp Saffron
3 Cloves, minced Garlic
8 Fl oz White Wine
128 Oz Blue Mussel
3 Tbsp Lemon Juice
2 Tsp Butter
Thinly slice scallions.
Coarsely chop tomatoes, discarding seeds.
Scrub and debeard mussels.
Melt the butter in a large pot, then add the garlic.
Saute until the garlic is fragrant, about 1 minute.
Add the wine, milk, and saffron; simmer for 5 minutes.
Add the clam juice, scallions, tomato, lemon juice and let it simmer for 5 minutes.
Add the mussels, cover, and steam until they are open, about 5-7 minutes.
Shake the pot, holding down the lid with a kitchen towel, to redistribute the mussels.
Discard any mussels that do not open.
Divide the mussels into eight bowls; distribute the broth equally among the bowls, and top each with fresh chives.
