saffron-steamed mussels

I love the ease of cooking mussels - for this dish I sauteed some diced red and yellow bell peppers in olive oil, then added some chopped garlic, a pinch of saffron threads, fresh ground black pepper, clam juice and white wine.  After that broth had simmered a bit to blend the flavors, I dumped in a couple pounds of live (rinsed and cleaned up) mussels.  Cover the pot, simmer 8-10 minutes, and enjoy with garnish of chopped parsley, lemon wedges, and crusty bread to mop up the tasty juices.  Note:  dsicard any mussels that don't open after cooking.