Wanna see my mussels? * flex, flex *
We like shallot a lot.
But I didn't like this one. The paper would not come off.
Like it is glued on. Or part of the whole outer layer. I fussed with it for minutes and finally cut through it.
Butter and white wine, sauce right there. The mussels release liquid and that mixes in. I added a diced heirloom tomato and that one thing made this dish.
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