1/4 cup extra-virgin olive oil
2 shallots, thinly sliced
6 cloves garlic, smashed
1 28-ounce can whole tomatoes, drained and roughly chopped
1 orange
1 cup dry white vermouth or dry white wine
Large pinch saffron threads
5 pounds mussels, scrubbed and debearded
2 slightly heaping cups fresh basil, roughly chopped