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From The Kitchen Of Chef Pat Trama: Cozze di Pappa al Pomodoro (Mussels in Tomato Sauce)

Written by The Two River Times. Posted in Cocktails & Cuisine

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Published on December 09, 2011 with No Comments

4 servings

Ingredients:
4 lbs cultivated mussels (remove beard, rinse)
10 garlic cloves (peeled, thinliy sliced evenly)
3 oz. extra virgin olive oil
12 each basil leaves
3 tbsp. flat leaf parsley (rinsed, chopped fine)
2 tsp. crushed red pepper
Salt & pepper to taste
2 cups white wine
8

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