I’d never had Dutch style mussels until I tried Nigella Lawson’s recipe. The ocean’s tender saltiness was unexpectedly heightened by bitter lager, sweet fennels, creamy butter, and lots and lots of fresh chives and dill. It was probably one of the best mussel recipe we’d ever tried. (Photo was taken by myself. I'm a photography hobbyist, and add a little watermark on my photos.)
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