Roasted mussels. Chopped Italian parsley, garlic, extra virgin olive oil, white wine, chicken stock- a pat of butter, crushed red chili flakes, black pepper. Stir- and roast, uncovered, in a preheated 450f oven for 20-25- till very hot and mussels have opened. Serve with a big spoon, a little fork and a perfect French baguette that’s toasty hot.

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