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Ingredients

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Directions

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  • Discard any open mussels that don't close when lightly touched.

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  • Sauté onion and garlic in 1 tablespoon butter in large pot or Dutch oven over medium heat until until softened, about 3 minutes. Stir in pepper, lemon juice and wine. Bring to boiling. Add parsley.

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  • Add mussels to pot. Cover and reduce heat to low; cook for 8 to 10 minutes or just until shells open.

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  • Remove mussels with slotted spoon to bowl. Discard any mussels that don't open. Swirl remaining butter into cooking liquid. Spoon over mussels. Garnish with parsley. Makes 6 servings.

Nutrition Facts

231 calories; 10 g total fat; 4 g saturated fat; 66 mg cholesterol; 336 mg sodium. 10 g carbohydrates; 1 g fiber; 22 g protein;

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