Steamed Mussels Provencal

• 5 pounds fresh mussels
• 3 tablespoons olive oil
• 1 tablespoon finely chopped garlic
• 1/2 cup finely chopped fennel
• 1/2 cup finely chopped onions
• 1 sweet red pepper, cored, seeds removed and finely chopped
• 1 cup crushed canned tomatoes
• 1/2 teaspoon saffron threads (optional)
• 1 teaspoon ground turmeric
• 18 teaspoon red pepper flakes, or to taste
• 1/2 cup dry white wine
• 4 sprigs fresh thyme, or 2 teaspoons dried
• 1 bay leaf
• Salt and pepper to taste
• 4 tablespoons chopped fresh basil or parsley

1. Scrub the mussels, remove beards and barnacles, and wash in cold water, agitating with the hand; repeat until the water remains clear.
2. Drain well.
3. Heat oil in a large saucepan or kettle.
4. Add garlic, fennel, onions and sweet red pepper, and cook briefly over medium-high heat until wilted.
5. Do not burn garlic.
6. Stir often.
7. Add tomatoes, saffron, turmeric, pepper flakes, wine, thyme, bay leaf, salt and pepper.
8. Bring to a boil and simmer 2 minutes.
9. Add mussels and basil.
10. Cover tightly, and cook over high heat until all mussels are opened, 5 to 6 minutes.
11. Serve immediately with French or crusty Italian bread.

fresh mussels, olive oil, garlic, fennel, onions, sweet red pepper, tomatoes, saffron threads, ground turmeric, red pepper, white wine, thyme, bay leaf, salt, fresh basil

Taken from cooking.nytimes.com/recipes/7320 (may not work)