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Epicurious

Mussels in Saffron-Cilantro Cream

Even though saffron is a Spanish spice (and the world’s most expensive one), it is often used in Mexican cuisine. I use it in this cream sauce for a richer, more flavorful alternative to the very popular mussels marinara. You can find bagged mussels, already scrubbed and debearded, at most markets. Be sure to discard any mussels with broken and open shells before you cook them, and any that don’t open after they’ve been cooked.

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