EatingWell: Italian Mussels and Pasta
2 pounds mussels, cleaned (See tips)
3/4 cup dry white wine
Big pinch of crushed red pepper
1/4 teaspoon salt
Freshly ground pepper to taste
1/4 cup chopped fresh parsley
1 tablespoon finely grated lemon zest (see tips)
Bring a large pot of water to a boil. Cook pasta according to package directions. Drain and transfer to a large serving bowl. Cover to keep warm.
Meanwhile, heat oil in a large saucepan over medium heat. Add garlic and cook, stirring, until it just begins to color, 2 to 3 minutes. Carefully add crushed tomatoes and saffron with soaking liquid (the mixture may splatter) and bring to a simmer. Cook, stirring frequently, until thickened slightly, about 5 minutes.
Meanwhile, bring mussels and wine to a boil in a Dutch oven (or other large pot) over high heat. Cover, reduce heat to medium and cook until the mussels open, 4 to 6 minutes. Transfer the mussels with a slotted spoon to a large bowl. (Discard any unopened mussels.)
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