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Mussels Steamed in White Wine
- Makes
4
First-Course Servings - Difficulty
Easy
Published 2007
This is the archetypal mussel dish, and deservedly so since it is almost impossible to improve it. Variations involve only different herbs and flavorings in the steaming liquid. Serve this dish as a first course or light main course with plenty of crusty French bread for dipping. Pour a crisp, cool country white wine, such as a Muscadet or Sancerre.
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