California Mussels in Basil-Saffron White Wine Broth and Roasted Garlic with Sage and Rosemary

Directions

• For roasted garlic:
• Preheat oven to 375 F. (190 C.)
• In a single layer, place the rosemary and sage in a small shallow baking dish.
• Drizzle with two tablespoons (30 ml) olive oil.
• Using a sharp knife, slice off the top of the garlic heads just enough to expose the cloves beneath.
• Place the garlic heads, cut-side down, on top of the rosemary and sage.
• Set the lemon halves, cut-side up, next to the garlic.
• Drizzle with the remaining olive oil.
• Sprinkle with a little salt and pepper.
• Roast in the oven for thirty minutes, or until the garlic is soft when pressed with the back of a spoon.
• When cool enough to handle, squeeze the soft garlic cloves from skins. Spread desired amount of garlic on each bread slice. Just before serving, top each with a crispy sprig of roasted rosemary or sage.

• For the mussels:
• In a saucepan large enough to hold all of the mussels, heat the olive oil over medium heat.
• Add the green onions and garlic.
• Sauté until garlic is light golden brown.
• Add the wine and saffron.
• Increase the heat to medium-high, then bring to a boil and cook for 5 minutes to reduce the liquid by one third.
• Add the basil and mussels.
• Cover and cook until mussels have opened (about 4 minutes). Discard any mussels that do not open.
• To serve, divide the mussels and broth among four serving bowls.
• Drizzle each with desired amount of roasted lemon juice.
• Squeeze a little roasted lemon juice over each bowl.
• Serve with two slices of the herb-topped garlic bread.