Lemon Saffron Mussles

By Ralph Fillipelli

Published 04/10 2014 08:22AM

Updated 04/10 2014 08:23AM

 

1 pound fresh or frozen mussels

(if frozen follow package instructions)

2 lemons 

pinch of saffron

salt and pepper to taste

Extra virgin olive oil to coat bottom of pan

2 T water

 

Heat olive oil, add lemon juice and water

When hot add mussels and cook until they just open. NO LONGER

toss in everything else

 

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