Mussels with Tomatoes Basil Saffron
Ingredients
- 1/4 cup extra-virgin olive oil
- 2 shallots, thinly sliced
- 6 cloves garlic, smashed
- 1 28-ounce can whole tomatoes, drained and roughly chopped
- 1 orange
- 1 cup dry white vermouth or dry white wine
- Large pinch saffron threads
- 5 pounds mussels, scrubbed and debearded
- 2 slightly heaping cups fresh basil, roughly chopped
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