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Print this Recipe    Marinated Mussels

Herb-Marinated Mussels
4 Servings

1/2 cup dry white wine
1/4 cup onions, chopped
1 1/2 pounds mussels, cleaned
1 tablespoon olive oil
3 cloves garlic, minced
1 tablespoon fresh thyme
1 tablespoon fresh parsley
1 bay leaf
3 tablespoons red wine vinegar
1/2 teaspoon paprika
1/2 teaspoon lemon peel, grated
pinch cayenne pepper
lemon wedges

Bring white wine and onion to boil. Add mussels, cover and steam
until mussels open, about 5 minutes. Discard any mussels that
do not open. Transfer mussels to plate. Reserve cooking liquid in
saucepan. Heat olive oil in skillet.

Add minced garlic and saute for 2 minutes. Add seasonings and cook
1 minute. Add mussel cooking liquid, vinegar, paprika, lemon peel
and cayenne. Season with salt and pepper. Pour into large bowl.
Remove mussels from shells and add to bowl; reserve 1/2 of each
shell. Cover and refrigerate for 2 hours. Arrange mussel shells
on platter. Place 1 mussel in each shell. Pour marinade over.
Garnish with lemon wedges.

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