1. Heat oven to 225. Combine saffron and 1½ cups warm water in a small bowl; set aside. Grease a 10" straight-sided skillet with 1 tablespoons butter. Arrange fennel and shallots in bottom of skillet. Season salmon with salt and pepper; arrange in skillet. Scatter mussels around filets; pour the reserved saffron liquid and the wine around the salmon. Cover and bring to a boil, reduce heat to medium-low, and cook until the mussels open, about 3 minutes. Remove pan from heat; set aside, covered, to let steam until salmon is cooked through, about 3 more minutes. Using a metal spatula, transfer fish and mussels to a baking sheet, and transfer baking sheet to oven. 2. 2. Return skillet to high heat; add vermouth and bring to a boil. Whisk in remaining butter 1 tablespoons at a time. Remove pan from heat and stir in chives, parsley, and tarragon. Season broth with salt. Divide fish and mussels between 4 bowls and spoon broth over top. Garnish fish with reserved fennel fronds. ---------------------------------------------------------------------------
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