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    Belgian Styled Mussels


    Source of Recipe


    Internet

    List of Ingredients




    2 pounds of mussels
    1 tablespoon of olive oil
    1 tablespoon of shallots
    3/4 cup of leek whites, chopped
    1 cup of mushrooms, diced
    2 tablespoons of white wine vinegar or tarragon vinegar
    1/2 cup of heavy cream
    Dry white wine

    Rinse and debeard mussels. Heat olive oil in a Dutch oven or heavy pot and sauté vegetables until limp, but not brown. Add mussels, vinegar and heavy cream. Cover and steam on high heat about 4 minutes, until mussels are opened. Thin sauce with white wine if desired. Serves 2.

    Recipe




 

 

 


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