Mussels With Wine

Ingredients:

1350 grams cultivated mussels
1/3 cup flour
2 tablespoons unsalted butter
2 tablespoons good olive oil
1 cup chopped shallots
5 cloves garlic, minced 
1/2 cup chopped canned plum tomatoes
1/2 teaspoon saffron threads
1/3 cup chopped flat-leaf parsley
1 tablespoon fresh thyme leaves
1 cup dry white wine
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

How to cook: 

Clean the mussels. Put water, flour and soak in a bowl. Let the mussels inside for 30 minutes until all the sand go away. Drain the mussels, then remove the beard from each with your fingers. If they are dirty, scrub the mussels with a brush under running water.  
with your fingers. If they're dirty, scrub the mussels with a brush under running water. 

In a large non-aluminum stockpot, heat the butter and olive oil. Add the shallots and cook for 5 minutes. Add the garlic and cook for 3 more minutes. Add the tomatoes, saffron, parsley, thyme, wine, salt, and pepper. Bring to boil.

Add the mussels, stir well, then cover the pot and cook for 10 minutes, until all the mussels are opened (discard any that do not open). Pour the mussels and the sauce into a large bowl and serve hot. Kali oreksi!