New ideas for cooking mussels?
My husband manages our local Sur La Table and came home with a beautiful Staub mussel pot - a nice replacement to the saute pan I've been using for years. Now that I have this great new pot, I want to branch out and away from the traditional white wine/butter/garlic method. Does anyone out there have some suggestions? I'm open to anything - there's not really a food I won't eat! Thanks!
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