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Steamed Mussels with Wine and Saffron

Recipe photo courtesy of Rob Tannenbaum
Source: Martha Stewart's Cooking School, Episode 108



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How would you rate this recipe?
  • kellyllorensho
    21 FEB, 2016
    Besides doubling the garlic I followed the recipe and it came out perfect! Super tasty and extremely easy to make.
  • greatfoods
    11 JAN, 2013
    A really great dish. Now my "go to" recipe for mussels. Simple, easy. Mussels were very tender and the flavor was wonderful. My old recipe, Belgian-style "marinier," just won't cut it now. Thank You!
    • Amanda Zamara
      11 AUG, 2015
      I made this recipe exactly as is, except doubling the garlic. It was phenomenal. Better than most if not all mussel dishes I've had at any restaurant. I served it with garlic bread to sop up the delicious broth. It was a hit! Will definitely make this my go-to recipe!

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