Mussels with Saffron, Tomato, and Wine over Linguine

Ingredients

• 2 tablespoons butter
• 1/4 cup chopped shallots
• 3 garlic cloves, minced
• 1/4 teaspoon saffron threads, crushed
• 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
• 1/2 cup dry white wine
• 1/4 cup chopped fresh parsley
• 1/8 teaspoon freshly ground black pepper
• 1 (8-ounce) bottle clam juice
• 2 pounds mussels, scrubbed and debearded
• 4 cups hot cooked linguine (about 8 ounces uncooked pasta)

Preparation

1. Melt butter in a Dutch oven over medium-high heat. Add shallots and garlic to pan; sauté 1 1/2 minutes. Add saffron and tomatoes; cook 2 minutes. Stir in wine, parsley, pepper, and juice; bring to a boil. Cook 4 minutes. Add mussels. Cover and cook 6 minutes or until shells open; discard any unopened shells. Serve over pasta.