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New Zealand is a large distributor of mussels from the South Pacific Ocean, so the New Zealanders sure know how to cook 'em. Make Steamin' Mussels their way for guaranteed sweet, plump mussels every time!
What You'll Need
- 1 3/4 cups chicken broth
- 1/4 cup dry white wine
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 to 2 pounds cleaned fresh mussels (see Note)
What to Do
- In a large soup pot, combine chicken broth, wine, salt, and pepper; bring to a boil over high heat.
- Add mussels, cover, and cook 3 to 4 minutes, or just until mussel shells open. Do not overcook the mussels. Discard any mussels that do not open by themselves.
Whenever we cook with mussels, they need to be cleaned first. To clean mussels for cooking, wash them under running water and scrub away any grit or barnacles with a stiff food scrub brush. Remove the black "beard" from each mussel by cutting or pulling it off.
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