About 35 threads saffron
1/2 c. warm water
6 slices bread
3/4 c. white wine
1 onion or 1 lg. shallot, finely chopped
1 dozen parsley branches
2 bay leaves
1 tsp. thyme
1/2 tsp. oregano
Sm. branch of celery leaves
About 3 lb. mussels, cleaned
1 c. chopped fresh tomatoes or well-broken up canned imported tomatoes
1 tbsp. cornstarch or arrowroot
2 c. heavy cream
1 dozen fresh basil leaves
Black or white pepper
Salt

Grind the saffron in a small mortar, freeing it with the water (or soak the saffron in the water for about 20 minutes). Toast the bread. Cook the wine, onion or shallot, and the herbs and celery leaves gently for a few minutes until the onion or shallot is soft. Add the cleaned mussels and cook covered just until they open. Remove the mussels from the pot, take the meats from their shells, and keep them warm and covered. Retain the cooking liquid.

Pass the liquid through a cloth-lined strainer into a soup pan, pressing on the aromatics. Add the tomatoes. Dissolve the cornstarch or arrowroot in 2 or 3 spoonfuls of water, and add this to the pan. Bring just to a boil, stirring, and pass through a strainer, pressing hard on the tomatoes.

Return the liquid to the pan, add the cream and the water with saffron, and bring to a simmer. Bunch the basil leaves, shred them finely with a sharp knife, and add them. Season with black or white pepper and taste for salt. Add the mussels and bring momentarily to a boil. Immediately, place a slice of toasted bread in each of 6 heated soup plates and ladle the soup over. Serves 6.