From: Executive Chef Joshua C. Partlow, Match Burgers & Martini's/Gypsy Bar, Boston. Yield: 1 serving. 2 lb. mussels 1 cup dry white wine 2 shallots, chopped 2 Tbsp. unsalted butter 2 Tbsp. chopped flat parsley ¼ tsp. fresh peeled ginger ½ tsp. chopped garlic to taste, salt and pepper as neeed for garnish, watercress and sliced grilled baguette Fill a sink half full of cold water. Add mussels and toss them around. Pull the beards and scrape off any barnacles from each mussel ...
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