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Mussels in White Wine Recipe

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3 lb Mussels
⅓ cup Flour
2 Tbsp unsalted Butter
2 Tbsp Olive Oil
1 cup chopped Shallots (5-7)
1 Tbsp Garlic, minced
cup chopped can tomatoes, drained
tsp Saffron threads
2 tsp Kosher Salt
1 tsp ground Black Pepper
⅓ cup chopped Parsley
1 Tbsp Fresh Thyme Leaves
1 cup Dry White Wine

Put mussels in large bowl covered with water, stir in flour. Soak for 30 minutes. Drain. Clean Mussels.

In large aluminum pot, heat butter and oil over medium heat. Add shallots and cook for 5 minutes, then add garlic and cook for 3 more minutes, until shallots are translucent. Add tomatoes, saffron, parsley, thyme, wine, salt and pepper. bring to a boil. Add mussels, stir well, cover and cook over medium heat 8-10 minutes, until all mussels are opened. With lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom. Serve in large bowls with crusty bread.




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