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Gotta get the recipe for a huge plate of guarana and mussel in a bap with mayonnaise :D #yummy".
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Drain the mussels in a colander.
Mussels (in a choice of three preparations) are a must.
A pot of mussels in a vibrant Provençal sauce was just one example.
Then soak the mussels in a bowl of cold water for about 20 minutes.
Plump, clean moules mariniere brought the glossy black mussels in a delicious wine-based broth.
Most recipes call for steaming mussels in a mix of wine and aromatics.
The plump mussels in a tame diavolo sauce could have used a bit of that heat.
To cook the mussels, in a large saucepan over a high heat, melt the butter.
Then followed steamed Prince Edward Island mussels in a subtle garlic-shallot-crushed red pepper broth.
Start with the tender Prince Edward Island mussels in a spicy plum tomato broth ($11).
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