From: Executive chef Mark Goldberg, Park Restaurant and Bar, Cambridge, MA. Yield: 4 servings. Steamed Mussels: 2 lb. mussels in shell, washed ½ cup white wine 1 shallot, sliced 1 garlic clove, smashed and sliced as needed, oil 2 sprigs thyme Preserved Lemon: 2 lemons 1 cup water 1 cup sugar ¼ cup vinegar 1 star anise Sourdough Batter: ½ cup sourdough starter (available at specialty stores) 1 cup soda water Horseradish Dipping Sauce: ½ ...

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