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4
Easy
Published 1965
Scrape, beard and wash mussels. Place in a saucepan together with chopped shallots, thyme, parsley and a bay leaf. Season lightly with salt and moisten with dry white wine. Simmer until the mussels are fully opened. Remove them from their shells.
Prepare a dressing made of one part liquid in which the mussels were cooked, one part wine vinegar and one part olive oil. Season to taste wit