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Mussels in Green Sauce


  • 1 teaspoon olive oil
  • 2 cloves garlic, chopped
  • 1 medium onion, chopped
  • 2 pounds mussels, scrubbed
  • 1/2 cup dry white wine
  • 1/2 cup chopped cilantro
  • 2 tablespoons butter, softened
  • 1 teaspoon chives


  1. Heat oil in a 5-quart saucepan or Dutch oven over medium-high heat. Add garlic and onions; stir-fry for 1 minute.
  2. Add mussels, wine, and parsley. Cover; bring to a boil. Simmer for 5 to 7 minutes or until mussels open.
  3. Meanwhile, combine butter and chives. Divide among 4 soup bowls.
  4. Ladle mussels and juices into soup bowls.

Yield: 4 servings

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