INGREDIENTS
3
lbs Cultivated mussels
1/3 cup
Flat-leaf parsley
1 1/2 tbsp
Garlic
1/2 cup
Plum tomatoes, canned
1 cup
Shallots
1 tbsp
Thyme, fresh leaves
1/3 cup
All-purpose flour
1 tsp
Black pepper, freshly ground
2 tsp
Kosher salt
1/2 tsp
Saffron threads, good
2 tbsp
Olive oil, good
2 tbsp
Butter, unsalted
1 cup
White wine, good