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Description
Rachael Ray Magazine
Ingredients
US|METRIC
2 SERVINGS
- 12 oz. lager
- 2 Tbsp. Dijon mustard
- 3 lb. mussels (scrubbed and debearded)
- 3 cloves garlic (sliced)
- 3 Tbsp. chopped fresh chives
- baguette (sliced)
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Directions
- In large pot, whisk beer and mustard. Add mussels and garlic; cover and cook over high until mussels open, 6 to 7 minutes; season. Discard any unopened mussels. Top with chives and serve with bread.
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