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 the refrigerator.
Turn on the heat in a skillet or Dutch oven to medium-high.
Add the mussels along with vermouth, tomatoes, and saffron with water.