6 cups fish broth
1/2 teaspoon saffron
1/2 cup white wine
2 pounds P.E.I mussels
2 tablespoon butter
1 tablespoon garlic, minced
1 tablespoon freshly chopped scallions
1 teaspoon freshly minced thyme leaves
1/2 teaspoon freshly minced oregano leaves
1 teaspoon freshly minced basil leaves
1 cup ripe tomatoes, diced
Salt and freshly ground black pepper
Chili flakes, to taste
1 lemon or lime, sliced, for garnish
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