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PREP TIME: 30 mins COOK TIME: 15 mins
Cook the wine separately and reduce it to half of what you started with. Once it’s been cooked down, add the cream. Most recipes call for a 1/2 cup to 3/4 cup of wine.
Your first job is to clean the mussels! There are different methods of doing this, but I suggest filling a very large bowl with cold water, adding the mussels and about 1/4 cup of flour, giving them a good swoosh with your hands, and setting them aside to soak for 30 minutes.
Then you can drain the mussels and remove the “beard” from each one with your fingers. If they still look dirty, scrub the mussels with a small culinary brush under running water until clean. If any mussels are open, discard them before cooking. Only add the mussels that have a firmly shut shell.
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The question as old as time: Which came first? The Chicken or the Egg?
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