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Mussel Pie

Pastry for 9 inch pie
3/4 cups mussels
1/4 cup diced potatoes
1/2 onion, chopped
1 clove chopped garlic

1/8 cup chopped celery
1 1/2 tbsp. butter
1 tbsp. flour
thyme
salt

Scrub mussels and cook in boiling water for 10 minutes, then shuck.
Reserve liquid. Cook potatoes in liquid. Remove and set aside.
Saute onion, garlic and celery in butter. stir in flour, thyme
and salt and cook for 2 minutes. Slowly add cooking liquid and
cook until thickened. Add potatoes and mussels. Place in pastry-lined
pie plate and top with pastry. Bake at 400 until crust is browned.

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