2 lbs mussels, wild or farm raised
Place mussels in a bowl, cover with a damp towel, and refrigerate until ready to cook.
Reduce heat, add the shallots and sauté a couple of minutes.
Turn off heat and remove mussels from refrigerator.
Turn on heat in skillet or Dutch oven to medium-high.
Add the mussels along with vermouth, tomatoes, and saffron with water.