*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Pasta                            Sauces
                 Low-cal                          Seafood
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       tb           Olive oil
    3       md           Garlic cloves, chopped fine
      1/2   c            Rich, salt-free fish stock
    1       lg           Pinch of saffron threads
   32       sm           Fresh mussels in the shell,
                         -rinsed clean & debearded
    1       cn           Salt-free whole tomatoes
    1       tb           Double-concentrate tomato
    1       tb           Sugar
    1                    Bay leaf
    2       tb           Fresh chives, finely chopped
                         Cooked spaghetti or linguine
   In a large saucepan, heat the olive oil with the
   garlic over moderate heat. Add the stock and the
   saffron and bring to a boil. Add the mussels, cover
   the pan, and steam until all the mussels have opened,
   3 to 3 minutes; discard any unopened mussels. With a
   slotted spoon, remove the mussels from the pan and
   keep them warm in a covered bowl.
   Add the tomatoes to the pan, breaking them up with
   your hands, and stir in the remaining ingredients,
   except for the chives. Simmer briskly until the sauce
   is thick but fairly liquid, 5 to 7 minutes. then
   return the mussels to the pan and simmer to warm them
   through, about 1 minute more.
   Spoon the sauce, shells and all, over cooked pasta.
   Garnish with chives.
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