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98

Printed Book:

98

Mussels in White Wine Sauce

Melt butter in a large stock pot over medium heat. Add garlic, red pepper flakes and lemon zest. Let sizzle while stirring, for about 45 seconds. Quickly pour wine into the pot and season with black pepper. Bring sauce to a boil. Stir in mussels and cover immediately. Shake the pot and let boil for 3 minutes. The shells will begin to open. Stir in parsley. Cover the pot and cook until all shells are open, about 1–3 minutes more. Remove mussels with stock to a platter and garnish with lemon wedges to serve.

Ingredients:

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butter : 2 tablespoon

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garlic cloves, minced : 4

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red pepper flakes, or to taste : 0.5 teaspoon

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zest of lemon : 1

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white wine : 2 cup

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black pepper, to taste :

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mussels, cleaned and debreaded : 2 lb

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chopped fresh flat-lead parsley : 1 cup

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lemon wedges, for garnish :

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