2 tablespoons olive oil
2 cups thinly sliced onions
1 1/2 cups thinly sliced fennel (about 1/2 bulb)
Salt
Freshly ground black pepper
2 cups thinly sliced tomatoes
1 tablespoon garlic
4 cups dry white wine
1/2 cup heavy cream
1/4 teaspoon saffron threads
4 dozen live mussels, scrubbed and debearded
1 tablespoon finely chopped fresh parsley leaves
1 pound Idaho potatoes, peeled and cut 4 inches by 1/4-inch thick
2 tablespoons olive oil
2 cups thinly sliced onions
1 1/2 cups thinly sliced fennel (about 1/2 bulb)
Salt
Freshly ground black pepper
2 cups thinly sliced tomatoes
1 tablespoon garlic
4 cups dry white wine
1/2 cup heavy cream
1/4 teaspoon saffron threads
4 dozen live mussels, scrubbed and debearded
1 tablespoon finely chopped fresh parsley leaves
1 pound Idaho potatoes, peeled and cut 4 inches by 1/4-inch thick
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