How I Taught My Brother To Cook

Improvisational Tuscan-Provençal-Catalan Cookery (and other good stuff to eat)

Moules à la crème

Mussels cooked in white vine, shallots, parsley, garlic, some herbes de provence and sour cream just before serving.

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Comment by John Barrows on November 1, 2009 at 2:32pm
this is one og my favorite things, but I've never tried the sour cream. I do add some butter though
Comment by Laura on November 1, 2009 at 9:51pm
there is so many ways to cook mussels ...

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