Mussels in Tomato Broth with Buffalo Chorizo

3 comments
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3 comments

  • Posted on by Warren Skeete

    I must try this recipe.
    Any tips on how to debeared mussels?
    Never done in my kitchen before.
    Thank you.

  • Posted on by Phil

    Just add some chopped parsil on top after cooking! Parsil, mussels and white wine (I.e Muscadet) are a good combination! Cheers

  • Posted on by Eirik Heikes

    Looks delicious. I think I will give it a try.

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