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Drunken Mussels
Reviews:
May 18, 2016

I LOVE this recipe and made many times. What I have learned is that having the parsley doesn't make or break this dish. What does make this dish is the lemon zest and wine, which needs to be a chardonnay with a good oak finish. I tried with a Pinot Grigio and it was too fizzy. And go big with the butter using a stick. It's not like you eat all of it as much is left in the juice you discard. And take time with the letting the ingredients really saute and blend together the medley of flavors before adding the mussels. And these heat up really well as left overs with the broth in a saucepan the next day. I found the best economical wine to use is Kirkland's Chardonnay. Like they say, if you won't drink it, don't cook with it. Good luck!

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