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Ingredients
  • 2 pounds live mussels, about 44
  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 4 to 6 jarred anchovies
  • 4 cloves garlic, minced
  • ¼ teaspoon crushed red pepper flakes
  • ¾ cup white wine
  • ¾ cup vegetable broth
  • kosher salt and freshly ground black pepper, to taste
  • ⅓ cup chopped fresh flat-leaf parsley
  • sliced grilled or broiled french bread, optional for serving and dipping into the yummy broth
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