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Ingredients
  • 20 Large mussels Cleaned and prepped (see post for how to prep)
  • 1 Small Fennel, bulb and fronds thin slice the fennel bulb and coarse chop the fronds.
  • 8 ounces whole tomatoes
  • 8 ounces Spanish Chorizo diced
  • ½ cup Dry white wine
  • ½ cup Water
  • 1 Shallot thin sliced
Steps
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