Mussels with Saffron

dispose of

1 kg of mussels
300 g of tomatoes
1 small onion
1/2 glass of wine Vermentino di Gallura
some saffron thread
1 bunch of parsley
1/2 bay leaves
extra virgin olive oil
salt

procedure

Wash the mussels, remove them the fine and let them open over high heat in a skillet. When will all open strain the cooking liquid. Cut the onion into thin and put it to fry in a little oil. A golden time add the mussels and pour in the wine. Add the diced tomatoes, add the saffron dissolved in warm water, bay leaf and a very fine chopped parsley. Simmer to reduce, add salt if necessary and serve on a bed of bread carasau.