Mussels in Saffron Tomato Broth
Ingredients
- ¾ cup dry white wine (I used Pinot Grigio)
- 1 large pinch of saffron
- 1 tbsp butter
- 1 large shallot, finely chopped
- 1–2 cloves garlic, minced
- 4 whole canned tomatoes, removed from juices
- 2 lbs mussels, scrubbed and debearded
- Kosher salt and pepper
- ¼ cup loosely packed parsley, chopped
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