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James Peterson
Shellfish Cooking Liquids
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Preparation info
Difficulty
Easy
Appears in
top 1000
Sauces
By
James Peterson
Published
1991
About
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Recipes
Contents
Method
The liquid released by
mussels
, cockles, or
clams
during steaming has a delicious, forthright flavor, and is excellent as a base for
fish
sauces. To prepare
1