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The delicate flavor of mussels and sweet fennel is amped up with the addition of thin rounds of smoky chorizo sausage. The mussels cook in a brothy white wine that’s flavored with orange and garlic.
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The ways in which the mussels are cooked in the dish can vary significantly. Some common variants include: Moules marinière: Probably the most common and internationally recognisable recipe, [8] moules marinière includes white wine, shallots, parsley, and butter. [9] Moules nature: The mussels are steamed with celery, leeks, and butter. [2]
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In France, they are often cooked with white wine, onion, garlic, shallots, and butter. Steamed clams are also eaten in Japan ( oosari are large steamed clams). The New England clam bake is a traditional preparation that includes clams layered with other ingredients such as corn, lobster, mussels , crabs, potatoes, and onions in a metal bucket.
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Mussels became a popular substitute for most meats (with the exception of poultry). [35] In Belgium, the Netherlands, and France, mussels are consumed with French fries (mosselen met friet or moules-frites) or bread. In Belgium, mussels are sometimes served with fresh herbs and flavorful vegetables in a stock of butter and white wine.
Add the wine, then add the squished tomatoes, tomato puree, chili, the reserved mussel liquor, 1 cup of water, and 1 teaspoon salt. Let the liquid come to a simmer and tweak the heat to maintain a gentle simmer for 5 minutes, stirring occasionally. Cook the mussels: Add the mussels to the pot in one or two tightly packed layers.