Spicy Spanish Mussels

Name: Spicy Spanish Mussels
Ingredients: 3 1/2 pounds black mussels; 2 tablespoons extra virgin olive oil; 10 toasted, skinned hazelnuts; 10 toasted, skinned almonds; 4 large garlic cloves, minced; 1 medium onion, finely chopped; 1/2 dried red chili, crumbled, or 1/4 teaspoon dried red pepper flakes; 1 14-ounce can crushed tomatoes or chopped tomatoes with juice (if using chopped tomatoes, pulse them to a purée in a food processor); Pinch of sugar; Salt and freshly ground pepper to taste; 1 cup dry white wine; Pinch of saffron (optional); 1/4 cup chopped flat-leaf parsley