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Mussels In Saffron Broth Recipe

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Ingredients

1 bunch flat leaf parsley leaves, washed and chopped

2 tablespoons olive oil

4 cloves garlic, peeled and sliced

2 medium onions, peeled and julienne

1/2 teaspoon freshly ground black pepper

1 teaspoon saffron strands

2 12 cups clam juice or fish stock

1 sprig fresh thyme

1 1/2 cups dry white wine

1 to 2 teaspoons salt

1 cup tomato sauce

3 pounds small black mussels, scrubbed and de-bearded

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