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Moules A La Mariniere

http://smittenkitchen.com/blog/2006/08/flexing-my-food-neuroses-an...
  • Ingredients
  • categorized
  • original
  • Produce
  • Bay leaf (1/2)
  • Parsley, sprigs (8)
  • Parsley (1/2 cup)
  • Shallots (1/2 cup)
  • Thyme (1/4 teaspoon)
  • Cooking & Baking
  • Pepper (1/8 teaspoon)
  • Dairy
  • Butter (6 tablespoons)
  • Other
  • An 8- to 10-quart enameled kettle with cover, though I’ve made this in many other pots successfully
  • 6 quarts scrubbed, soaked mussels
  • 2 cups light, dry white win or 1 cup dry white vermouth

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Published August 26, 2006 (6 years ago).

7 people saved this recipe.

Morgan Vanek
Ryan Misiak
Tom Hirst
Rebecca Kelley
Meg Wroe
Monique Moreaux
Katie Liberty

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