Mussels with Tomatoes, Basil & Saffron

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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