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| Teaching my mom how to cook mussels |
from Madison Originals Cookbook by Lombardino's
This is one of my very favorite recipes. You have to make a tapenade type paste from olives, capers, anchovies... Lots of flavor, great smell, and my always favorite mussels and shrimp make this a perfect dish. After seafood is gone, we slurp the broth with spaghetti - equally delicious as the seafood.
Will I make it again? many times!
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