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The classic dish is Moules Mariniere. The recipe may be found on Page 310 of Pierre Franey's 60 Minute Gourmet. But it must be 400 years older than Franey's book, so it isn't cheating to repeat it.

Take 2 or 3 dozen well cleaned mussels. (The cookery shows like PEI mussels, which are clean to begin with and don't have beards.) Put in a pot along with a cup of white wine (Muscadet would be best), half a finely chopped onion, a couple of finely chopped shallots, a bay leaf, some thyme, some parsley, and 3 tbsp butter.

Cover, bring to a boil, and let steam until the mussels open, maybe 5 minutes.

That's it. Serve with the liquid. The number of servings depends on the enthusiasm of the audience.
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