2 med. tomatoes
2 tbsp. butter
4 shallots, chopped fine
2 c. fish/or vegetable stock
Pinch of saffron threads
1 tsp. hot water
2 tbsp. cornstarch
1/2 c. milk
2 egg yolks
1/2 c. half and half
Pinch white pepper
1 tbsp. rosemary (fresh)
1 lb. mussels, shelled

Peel and quarter tomatoes; remove and discard seeds. Melt butter in a large saucepan. Add shallots, saute until transparent. Add stock and tomato quarters. Cover and simmer 10 minutes. In a small bowl, combine saffron and hot water, let stand 5 minutes. Stir cornstarch into saffron mixture. Gradually stir in milk. Stir mixture into tomato mixture. Bring to a simmer stirring constantly. Add mussels and any liquid that has accumulated. Heat through. In a small bowl, beat together egg yolks, half and half and white pepper. Stir almost 1/3 cup liquid from tomato mixture into egg yolk mixture. Stir egg yolk mixture into remaining tomato mixture until slightly thickened. Sprinkle with rosemary. Makes 4 servings.