Mussels with Saffron, Guajillo Chiles, and Beer

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1 small red onion, julienned

1 large round tomato, peeled, seeded, and julienned

2 cloves garlic, thinly sliced

Olive oil, for sauteing

1 guajillo chile, thinly sliced

Pinch saffron

1 pound mussels, de-bearded and cleaned

2 cups beer