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How it's done
Scrub the mussels thoroughly under cold running water, remove the beard.
Heat the oil in a large pan. Sauté the onion and garlic. Add the tomatoes and saffron, cook briefly. Add the mussels, pour in the wine, cover and simmer for approx. 5 mins. Sprinkle with tarragon.
|Note:||Discard any raw, open mussels and cooked, closed mussels. These are inedible.|
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