Mussels in Vermouth Saffron Sauce

Steam mussels in wine until opened. Drain 1.5 c broth into 6 qt saucepan. Set mussels aside. Add water to mussel broth and bring to rolling simmer. Add tomato paste, thyme and 1/2 saffron. Simmer 10-12 min half-covered. Add vermouth and simmer 3-4 min longer uncovered. Stir in cream, hot pepper sauce and rest of saffron. Add s&p. Make roux by melting butter and adding flour. In the meantime, cook pasta. Cook on low 10 min, stirring constantly, taking care not to scorch. Whisk roux into sauce until desired thickness. Add mussels and warm through (May take some of mussels out of shells). Arrange mussels around bowls of pasta and spoon sauce over top.

Mussels 2lb
Wine, White 1c
Water 1.5c
Tomato Paste 8oz
Thyme 10-12 springs
Saffron 6-8 threads
Wine, Vermouth 1.75c sweet
Heavy Cream 0.5c
Butter 2T
Flour 2T
Pasta 1lb