Steamed Mussels with Ginger and Scallions

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Appears in Cook's Illustrated November/December 1996

To avoid grit, buy a rope-cultured product or Great Eastern bottom-cultivated mussels, then steam in a flavorful broth.

SERVES 4

TIME 40 minutes

WHY THIS RECIPE WORKS

For a steamed mussels recipe that was quick, flavorful, and grit-free, we began with rope-cultured and Great Eastern bottom mussels (a widely available variety), which we found to be the cleanest. Garlic in the broth balanced and enriched t...

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