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Mussels with beurre d'escargot (Slideshow version)

Mussels with beurre d'escargot : Photo of step #26


In this recipe, the mussels are cooked briefly first in salted water, just until they open. They are then shelled and popped in the oven for a few minutes with a knob of beurre d'escargot (butter for snails).

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