Black Mussels with Saffron and Chorizo
4 cups clam juice or seafood stock
1/2 cup white wine
2 tablespoons pastis or other anise flavored liqueur
1/2 teaspoon saffron
2 pounds mussels, scrubbed, de-bearded
2 tablespoons light butter
2 tablespoons chopped green onion
1 tablespoon minced garlic
2 tablespoons fine diced Spanish chorizo, partially rendered
1 teaspoon minced thyme
1/2 teaspoon minced oregano
1 teaspoon slivered basil
Pinch of flaked red chile
3/4 cups diced tomato
1/4 cup diced pimento
Grilled slices of French bread
Combine the stock, wine and liqueur in a pot. Bring to a boil. Crush the saffron into the liquid. Add the mussels. Cover the pot and lightly and steam for 5 minutes. Strain out the mussels (discard any that do not open), reserving the liquid. Strain the liquid through a coffee filter.
Gently sweat the butter, onion, garlic, chorizo, herbs and chile together for 1 minute. Add tomato, pimento and broth.
Divide mussels into bowls. Pour broth mixture over.
Serve with lemon wedges and grilled bread.