Mussels with Saffron Cream

Melt the butter in a large pot or Dutch oven, over medium-low heat. Add the shallots, garlic and saffron and saute for 4 minutes, until the shallots are tender and the garlic is fragrant. Add ¹⁄₂ cup of the wine, the cream, lemon zest and tarragon. Bring to a boil, lower the heat, and simmer for 8 to 10 minutes, until slightly thickened. Stir in 2 tsp salt and 1 tsp pepper.

Add the remaining 1 cup of wine plus ¹⁄₂ cup of water. Add the mussles, cover the pot and bring to a boil over meiudm heat. Lower the heat and simmer for 4 to 5 minutes, until all the mussels have opened (discard any that don't open). Sprinkle with the parsley, chives, and 1 tsp salt. Stir well with a large metal spoon and serve hot in shallow bowls with the broth and bread for dipping.