2 Tbsp Olive Oil
2 cloves minced garlic
4 celery stalks, chopped
1 onion, minced
2-3 quarts fish stock/broth
Sprig fresh thyme (¼ tsp dried)
Sprig tarragon (½ tsp dried)
2 Lbs mussels, cleaned
1 lemon, juiced
Salt to taste
In a small dish, add saffron to 1/4 cup of cool water and let soak for at least 10 minutes.
In a 6 qt or larger stock pot add olive oil and preheat over medium high heat until oil starts to shimmer and spread.
Add onions, celery and garlic and cook until translucent.
Add fish stock, thyme, tarragon and saffron solution and being to a slow boil. Let cook for 15 minutes.
Add mussels and lemon juice. Mix the soup and reduce heat. Cook until mussels start to open then immediately remove from heat. Salt to taste.
Garnish with a crusty sourdough bread and serve immediately.