"A little saffron gives both color and flavor to the simple sauce that tops these mussels. Chef Alan Tardi prefers to use New Zealand green mussels for this appetizer." Several hours before serving, with stiff brush, scrub mussel shells and tear beard off each mussel. Rinse mussels thoroughly under cold running water. In 10" skillet combine mussels, wine, shallots and saffron. Cover skillet and heat to boiling over high heat. Reduce hat to medium and cook mussels until shells open - about 5-8 minutes. Remove mussels from heat. With tongs transfer mussels to tray or rimmed baking sheet, discarding any unopened mussels. Reserve cooking liquid. Snap off and discard top shell from each mussel and loosen mussel from bottom shell. Place mussels in half shells on tray. In small bowl combine mayonnaise, 2 tablespoons tomato and the parsley. Stir in enough reserved cooking liquid to make a spoonable sauce. Divide sauce among shells, spooning over and around mussels. Sprinkle with remaining 1 tablespoon chopped tomato and serve or cover and refrigerate until ready to serve. Arrange on serving