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Instructions
add to shopping list 1/2 medium onion, chopped 1 tablespoon olive oil 1 cup dry white wine 3 lb mussels (preferably cultivated), scrubbed and beards removed Garnish: fresh flat-leaf parsley sprigs and lemon wedges
Read the recipe at epicurious.com
Categories
- VegeterianNo
- With meatNo
- With seafoodNo
- With fruitNo
- With legumesNo
- With pastaNo
- With greensNo
- With beefNo
- With porkNo
- With ground meatNo
- With poultryNo
Read all recipes from epicurious.com
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