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Mussels with Saffron and Tomatoes
Ingredients
  • 4 pounds mussels
  • 2 tablespoons unsalted butter
  • 2 large shallots, finely diced
  • ½ cup low-sodium chicken stock, dry white wine, or water
  • 1 teaspoon saffron
  • 1 pint grape tomatoes, halved
  • Kosher salt
  • Freshly cracked  black pepper
  • ⅔ cup heavy cream
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