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Cooking Mussels

NPR
Published February 10, 1995 at 11:00 PM CST

Daniel visits Place Pigalle restaurant in Seattle and learns how to make their signature dis, "Mussels Pigalle." Chef Will MacNamara says that shellfish shouldn't be overcooked... once they've opened just wide enough to stick your little finger in, they are done.

Copyright 1995 NPR
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