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Mussels with saffron

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By

Ross O’Meara

Abstract

A few years ago I cooked some mussels for the three of us in a wood-fired oven. Ever since then, when mussels are on the menu, I land the job of cooking them. Use the freshest local black mussels you can and by all means avoid the frozen green-lipped imported variety. Discard any broken or open shells before cooking as they will be well past their prime.


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