1.In a large pot or pan with a lid, cook the onions and garlic in the oil until transparent.

2 Pound and add the saffron threads, then stir in the liquid, the tomatoes and their juice and bring to the boil. Add half the mussels to the liquid, cover and simmer until shells open 1-2 cm.

3. Arrange opened mussels in two serving bowls, leaving them in the whole shells, on the half shell, or removing them from the shells completely. Keep them warm while you cook the remaining mussels, them put them in two more bowls.

4. Boil the broth briskly for about 2 minutes, reducing it slightly, then spoon it over the mussels in their bowls.

5. Sprinkle with parsley and serve with warm, buttered French bread.