Mussels in Spicy Saffron Cream Broth | TasteToronto

Ingredients

• 2 pounds Yukon gold potatoes peeled and scrubbed
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/3 cup 35% whipping cream
• 1 teaspoon saffron threads
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 large shallot, finely diced
• 1 finger chili, sliced
• 1/2 cup white wine
• 2 pounds fresh mussels, scrubbed and beards removed
• 1 lemon, halved
• 2 stalks scallion, sliced on a very long diagonal