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Marinated Mussels

1 1/2 kilos fresh mussels

1/4 cup white wine
2 Tbsp olive oil
2 Tbsp lemon juice
3 garlic cloves, minced
1/2 cup parsley, chopped
2 firm, ripe tomatoes, minced

Rinse and de-beard mussels and put them into a large kettle. Cover
securely, turn heat up high and steam in their own juices until
open, about five minutes. Cool slightly and remove mussels from
their shells reserving a half shell for each mussel.

Make vinaigrette by whisking all ingredients together in a large
bowl. Add warm mussels and marinate at room temperature about one
hour. To serve, scoop a mussel and marinade onto a shell half.
Repeat until all mussels and shells are used and arrange on a large
platter. Serves 6.


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5 of 8 people found the following review helpful:
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Yum!, January 28, 2006 - 11:41 AM
Reviewer: Ginnie Busam from Louisville, ky
My husband to be is throwing a big superbowl party and it became my job to Cook and all of his friends know me for unique and good food I know thsi recipe will grace my table!

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