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Mussels


Ron Johnson

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Agree with @haresfur classic flavor combo. Also agreed leave cream unless your mussels are not spectacular. Muddied the favors. And of course lots of good bread to mop up the juices. Where are your mussels from?

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Sourcing is a big deal. I've had great shellfish even in McCall, Idaho. I could always see the mussels on my shore rocks but tainted so no go. Hope your dish was enjoyable.

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No cream. Keep it light. Pernod and chorizo sounds great.

 

There's almost no way to go wrong with mussels. Simpler better. Plenty of parsley and, depending on the direction you're going in, a good touch of chilli.

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