Serves 4-8 as an appetizer 

Ingredients:

• 1 lb mussels, debearded 
• ½ cup dry white wine 
• 2 egg yolks, at room temperature 
• ½ cup good olive oil 
• ½ teaspoon saffron threads
• 1 teaspoon turmeric 
• ½ teaspoon curry powder
• ¼ teaspoon smoked paprika 
• 1 teaspoon kosher salt 
• 1 tablespoon, finely sliced chives

In a large pot with a lid, cook your mussels in white wine over medium-high heat, covered for 5-7 minutes or until most of the mussels have opened.  If any remain shut, nudging them with a wooden spoon will encourage any late-bloomers to open.  Once cool enough to handle (5-10 minutes) pluck the mussel meat from their shells and save the side of the shell the mussel wasn’t attached to and set both meat and shells aside. 

To make your saffron aioli, whisk your egg yolks with a steady stream of olive oil until the sauce begins to emulsify (10-15 minutes).   Meanwhile soak the saffron threads with ½ teaspoon of near-boiling water- this will allow the saffron threads to steep and you’ll get more bang for your buck.  Once the aioli has thickened, add the saffron (in water), turmeric, curry powder, paprika and salt and allow to cool in the refrigerator for at least 30-minutes but this step can also be done a day ahead of time. 

Finally toss the mussel meat into the aioli (which should be stained a warm yellow/orange) and carefully tweezer an individual mussel into each saved shell.  Garnish with chives and serve.