Sauté the diced vegetables and finely chopped garlic in hot olive oil, add the cleaned and washed mussels, then extinguish with a dry white wine (Frascati). Cover and cook for a good minute.
Add some skinned and seeded paradeis pulp or possibly tomato quarters and a few saffron flowers (threads). cover and continue cooking for another three minutes. Then season the ingredients and sprinkle with chopped butterfly before serving.
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