Servings: two as a main course; four as an appetizer.
This is one of my favorite summer meals. Be sure to serve the mussels in bowls, with plenty of French bread to sop up the broth. Enjoy these with a crisp white wine, such as Sauvignon Blanc or Sémillon.
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Classic in it's simplicity -- the trick is to use the freshest ingredients you can find.
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