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Mussels in Green Sauce




  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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