Raising the Bar.

(Their delicate saffron mussels with golden beets inspired our Mussels with Saffron Aioli, Yellow Tomatoes, and Roasted Fingerlings; see the recipe on p. 100.) Dry vermouth b B 2 lb. mussels, scrubbed and debearded (see Note) b B 2 Tbsp. unsalted butter b B 2 tsp. finely chopped fresh tarragon b B Saffron Aioli (recipe follows) b B 1. b Preheat oven to 425°F. WINE BARS AROUND THE WORLD ARE SERIOUSLY UPPING THEIR FOOD GAME. A light sprinkling of salt over the leaves softens their bitterness to create a more pleasant bite. i B ¼ cup plus 2 Tbsp. extra-virgin olive oil, divided b B 1½ oz. [Extracted from the article]