What's not to like about moules and clams?? Not only is it fun to say, "MOULES", they're both fun to eat as well. Toss them in a large, deep saute pan and slice up some shallots and fresh herbs, let them swim around in some white wine until they begin to peak out of their shells. Finish it off with a few knobs of butter to balance out the dish and garnish with a handful of fresh chopped parsley...simple and fresh. Now you can really keep it classy and impress your friends, a hot date or even your ex by dropping in a few pinches of saffron into the white wine and let it steep for a bit. Not only does it add a rich, exotic flavor but it gives the dish great color and a little extra flash!
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