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Stuffed mussels
Fruit and vegetables
1 large sprig flatleaf
parsley
2 tbsp finely chopped flatleaf
parsley
1 tbsp finely chopped
tarragon
1 tbsp finely chopped
basil
3
garlic
cloves, finely chopped
Cooking ingredients
25g/1oz fine
breadcrumbs
30ml/1fl oz
olive oil
Dairy, eggs and chilled
25g/1oz hard, melting cheese, such as Corsican local cheese, or a mixture of gruyère and
pecorino
Meat, fish and poultry
about 60
mussels
, scrubbed and debearded
Other
150ml/5fl oz
white wine
or vermouth
Back to recipe
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