Orange Saffron Scented Mussel Soup

Ingredients

• 6 plum tomatoes, cored
• 1 ½ tablespoons butter
• 1 ½ tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• 4 leeks, white and light green parts only, cleaned and thinly sliced
• 3 carrots, finely chopped
• 2 onions, onions, finely chopped
• 1 bottle (750 ml) dry white wine, such as Sauvignon Blanc (3 cups)
• 2 bay leaves
• 2 teaspoons dried thyme, divided
• ½ teaspoon freshly ground pepper
• 2 cups water
• 4 pounds fresh mussels, scrubbed and debearded (see Tip)
• 1 cup orange juice
• 3 tablespoons Italian parsley, cut in slivers
• 1 tablespoon freshly grated orange zest
• 1 teaspoon saffron threads, crumbled or 1/4 teaspoon powdered saffron
• Salt to taste

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