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Mussels in Saffron and White Wine Broth

['2 teaspoons butter', '3 garlic cloves, chopped', '1 cup dry white wine', '2 tablespoons half and half', '2 1/2 teaspoons saffron threads', '1 cup clam juice', '4 scallions, thinly sliced', '3 tomatoes, seeded, and chopped', '3 tablespoons lemon juice', '8 pounds mussels, scrubbed and debearded', '2 1/2 tablespoons chives', 'chopped']

Melt the butter in a large pot, then add the garlic. Sauté until the garlic is fragrant, about 1 minute. Add the wine, half and half, and saffron; simmer for 5 minutes. Add the clam juice, scallions, tomato, and lemon juice, scallions, tomato, and lemon juice; simmer for 5 minutes.
Add the mussels, cover, and stream 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.

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