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Ingredients: 20 to 30 large mussels (cleaned and debearded)
Instructions: Debeard the mussels as necessary. Dice the Roma tomatoes into 1 in. cubes. Peel and dice the shallots finely. Mix the dill, vegetable oil, and salt into a paste. Slice the green onions. In a 1.5 liter sauté pan add garlic puree, butter, dill herb paste, shallots, Pernod, sauté lightly. Add the white wine, lemon juice, crushed chilies, black and white pepper, sauté a moment. Add the heavy cream and mussels. Cover and steam over high heat until all the mussels open, about 4 minutes. Add green onions and serve. Garnish with minced parsley. Yield: Serves 2 to 3
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