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