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Mussels in Tomato-Parsley Sauce Baked in Parchment

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Recipe photo courtesy of Hans Gissinger

This is a first course you can tear into: Mix mussels -- low in fat; high in nutrients, particularly vitamin B12 -- with garlic, oregano, parsley, pepper, tomatoes, olive oil, and white wine. Pour it all onto parchment, fold up, and bake until the bag billows.

Source: Martha Stewart Living, January 2005
Servings

Ingredients

Directions

Variations

On "Mad Hungry," Lucinda used 1/2 cup dry white wine instead of 1/4 cup.

Cook's Notes

Bake the packet in a pan that can go right to the table, and serve the dish family style, with a loaf of crusty bread.

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Reviews

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How would you rate this recipe?
15
  • Elizabeth Wiebelt
    19 MAY, 2012
    I made this dish with a different type of mussel. I used New Zealand Green Mussels and came out fantastic.
    Reply
  • Alaskacuisine
    15 MAY, 2012
    Martha Web Folks..... Where is the easy to find PRINT icon. This is not the expected Martha service. Would like to print the recipe but can not from this page. One can highlight-copy-paste in WORD-save- then print.... but why bother when we can just go to food network where they make it all convenient for the customer.
    Reply
  • tony20
    3 OCT, 2011
    columbia93 I had reported this problem to customer service last week and still has not been corrected, because they kept sending me emails on what was wrong with my computer; kept sending me emails on what I should be doing, which did not work, because they did not understand the problem.
    Reply
  • columbia93
    1 OCT, 2011
    Just want to ask where in the world are any options to print this? (Not loving Martha's new design, either.) I would like to print this recipe but the only way to do it is to include unnecessary stuff. Even if I just try to do a "selection" - stuff from the left side. I love these shows and would love to make the dishes but the info is either incomplete or too fast to write it during the show and I've come to depend on the websites. PLEASE fix this!
    Reply

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