INGREDIENTS
3 lb
mussels
1/3 cup
flour
2 tbsp
unsalted butter
2 tbsp
olive oil
1 cup
shallots
5 cloves
garlic
4 oz
plum tomatoes
1/2 tsp
saffron threads
1/3 cup
flat-leaf parsley
1 tbsp
fresh thyme leaves
1 cup
white wine
2 tsp
kosher salt
1 tsp
black pepper