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Double Mountain Mussels Recipephoto

Follow this simple recipe and you'll be cooking mussels just like our Executive Chef, James Boheim.

1/3 cup sliced fennel

1/3 cup sliced onion

1/3 cup sliced fennel

1 cup beer

1 cup clam juice

1/3 cup butter

Salt pepper to taste

6 oz mussels cleaned

Add 1 tbs oil to hot pan, add fennel, onions, leeks, sauté 30 seconds, add beer, clam juice, butter, cook 30 seconds, add mussels, cover on high heat.

When mussels open, they are ready to eat.

Have some bread ready for dipping.

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