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Serving Size : 4 4 tablespoons unsalted butter 4 shallots -- minced 2 cloves garlic -- minced 2 sprigs fresh thyme 2 bay leaves 2 cups dry white wine 4 pounds mussels (about 48) -- scrubbed and debearded 1/2 cup coarsely chopped fresh flat-leaf parsley 2 tablespoons creme fraiche or sour cream Melt
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1. Scrub the mussels in several changes of cold water to remove all mud, sand, barnacles, etc. Pull off all the 'beards'. All of the mussels must be tightly closed; if they don't close when given a sharp tap, they must be discarded.
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1. Scrub the mussels well and remove any barnacles and beards (seaweed strands). Use a stiff brush to scrub the shells, and discard any mussels with broken shells or those that do not close when tapped.
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Scrub mussels, remove beards; place in large kettle with garlic cloves, wine; bring to boil, cover and cook until mussels open. Discard any mussels that didn't open. Add 1 T extra virgin olive oil to each of 4 soup plates; add mussels, pour stock over mussels; sprinkle generously with minced
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In a deep, heavy skillet, heat the olive oil and saute the chives for 2 minutes. Add the mussels or shrimps, and cook for 1 minute. Pour in the wine, and when it starts to boil, add the mustard, chili pepper, half the parsley, and the water or stock. Cook for about 3 minutes, then add the lemon
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Recipe Mussels White Wine