Instructions

1. Place mussels in a large pan of cold water for 30 minutes. This helps the mussels to "pump" any sand out of their shells.
2. Clean mussels by scrubbing thoroughly and pulling beards to the hinge side of the shell. Not all of the mussels will have them. Throw away any mussels that are open.
3. Melt olive oil and butter in a large sauté pan over medium high heat. Add shallots and garlic and sauté until shallots are translucent. Add in parsley, red pepper flakes, tomatoes, salt, saffron and wine. Bring to a simmer.
4. Add mussels and cover pan for ten minutes.
5. While mussels steam, rub remaining olive oil on bread slices, sprinkle with salt, and toast in a small pan the tops and bottoms until light crust forms. Remove from pan and rub halved garlic clove over the slices.
6. Plate opened mussels and broth. Garnish with remaining parsley and serve with toasted bread points.

• Servings : 2
• Course : Appetizer, Entrees
• Recipe Type : Food Recipes
• Ingredient : Seafood