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Prince Edward Island Mussels With Orange-Saffron-Mint Broth

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Ingredients

4 pounds Prince Edward Island mussels, scrubbed, debearded

1 cup chardonnay

1 cup fresh orange juice

Grated zest of 1 orange

1/2 teaspoon saffron threads

1 tablespoon chopped fresh mint

1/4 pound unsalted butter, cut into small pieces

Freshly ground black pepper

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