Bouillabaisse II

1 1/2 pounds mussels
2 teaspoons saffron
1 cup dry white wine
5 tablespoons butter
5 garlic cloves, crushed
2 onions, sliced
1 carrot, sliced
2 celery ribs, sliced
1/4 teaspoon ground nutmeg
1 teaspoon dried basil
1 teaspoon dried thyme
2 bay leaf
1/2 cup soy sauce
6 cups water
1 pound sole fillets, diced
1 pound red snapper, diced

Steam mussels for 3-4 minutes; set aside.
Dissolve saffron in warm white wine; set aside.
In a soup pot melt butter; add crushed garlic cloves, sliced onions, sliced carrot, sliced celery ribs, nutmeg, basil, thyme, bay leaf, and soy sauce. Cover and simmer for 5-10 minutes. Add water and white wine mixture; bring to a boil. Add diced sole fillets and diced red snapper. Reduce the heat and simmer for 10 minutes or until the fish is done; add mussels before serving. Makes 6 servings.