Place the wine, stock and saffron into a bowl. Let the saffron infuse the wine mixture for 15 minutes.

Place 3 tablespoons of butter into a large saucepan. Once the butter is melted, add the garlic, shallots and 1/2 teaspoon salt. Sauté for 2-3 minutes, or until the shallots are softened.

Deglaze the pan with the white wine saffron mixture. Add the remaining 1/2 teaspoon kosher salt. Continue to cook the mixture until the wine begins to boil.

Add the mussels and stir well to combine. Cover the pan with a lid and cook for 5 minutes, or until all the mussels opened. Open the lid once to stir the mussels.

After five minutes, remove the lid. Ladle the cooked mussels into individual bowls (discard any mussels that have not opened).

Add the reaming two tablespoons of butter and the lemon zest to the cooking liquid. Stir to melt the butter.

Ladle the pan sauce over the mussels. Top with parsley and serve with crusty bread.