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Mussels in Lager
http://www.epicurious.com/recipes/food/views/Mussels-in-Lager-2316...
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Ingredients
categorized
original
1/2 stick (1/4 cup) unsalted butter
1 medium onion, chopped (1 cup)
2 celery ribs, cut into 1/4-inch dice (1 cup)
1 cup drained canned diced tomatoes (from a 14- to 15-oz can)
3 garlic cloves, finely chopped
1 teaspoon chopped fresh thyme
1 Turkish or 1/2 California bay leaf
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups lager such as Harp (16 oz; pour beer slowly into measuring cup; do not measure foam)
2 lb mussels (preferably cultivated), scrubbed well and beards removed
1 tablespoon Dijon mustard
2 tablespoons heavy cream
1/4 cup chopped fresh flat-leaf parsley
Ingredients
categorized
original
Produce
Celery, ribs
(
2
)
Flat-leaf parsley, fresh
(
1/4
cup
)
Onion, chopped (1 cup), medium
(
1
)
Thyme, fresh
(
1
teaspoon
)
Tomatoes, canned
(
1
cup
)
Turkish or 1/2 california bay leaf
(
1
)
Seafood
Mussels
(
2
lb
)
Condiments
Dijon mustard
(
1
tablespoon
)
Cooking & Baking
Black pepper
(
1/4
teaspoon
)
Garlic cloves
(
3
)
Salt
(
1/2
teaspoon
)
Dairy
Butter, unsalted
(
1/2
stick
)
Heavy cream
(
2
tablespoons
)
Beer, Wine & Liquor
2 cups lager such as harp
(
16
oz
)
Preparation
Read recipe preparation on
epicurious.com
Epicurious
www.epicurious.com
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Social Stats
24.8
Rating
1-100
2
Tweets
7
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Likes
0
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Views
14
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Recipe Stats
Published March 1, 2005 (7 years ago).
1 person saved this recipe.
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