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Ingredients
  • 3 pounds cultivated mussels
  • ⅓ cup all-purpose flour
  • 2 tablespoons unsalted butter
  • 2 tablespoons good olive oil
  • 1 cup chopped shallots (5 to 7 shallots)
  • 1 ½ tablespoons minced garlic (5 to 6 cloves)
  • ½ cup chopped canned plum tomatoes, drained (4 ounces)
  • ½ teaspoon good saffron threads
  • ⅓ cup chopped flat-leaf parsley
  • 1 tablespoon fresh thyme leaves
  • 1 cup good white wine
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
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