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Steamed Mussels with Wine and Saffron
- 3 pounds fresh mussels
- 1 large pinch saffron (about 30 threads)
- 3/4 cup dry white wine
- 2 tablespoons unsalted butter
- 2 medium shallots, thinly sliced (about 1/2 cup)
- 2 garlic cloves, thinly sliced
- Coarse salt and freshly ground pepper
- 2 medium tomatoes, coarsely chopped (about 2 cups)
- 1/4 cup coarsely chopped fresh flat leaf parsley
Directions:View on PBS Food
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