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This incredibly speedy recipe is from chef Cathal Armstong’s wonderful cookbook, My Irish Table. The mussels are steamed in butter and lemon juice with shallots and bay leaves, forming a flavorful broth. Be sure to serve them with crusty bread. Slideshow:  Mussels Recipes 

Best New Chef 2006 Cathal Armstrong
Cathal Armstrong
March 2014

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Recipe Summary

total:
25 mins
Yield:
4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large pot. Add all of the ingredients except the salt, pepper and bread and cook over high heat, shaking the pan and stirring occasionally, until the mussels open, about 7 minutes. Season lightly with salt and pepper. Discard the bay leaves and serve right away with crusty bread.

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Suggested Pairing

Light-bodied French white.

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