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Message: <blockquote data-quote="Lycanthrope" data-source="post: 458046" data-attributes="member: 562">Here's a simple and delicious recipe for Zebra Mussel Soup:Ingredients (Serves 4)<ul> <li data-xf-list-type="ul">2 lbs fresh mussels, cleaned and debearded</li> <li data-xf-list-type="ul">2 tbsp olive oil</li> <li data-xf-list-type="ul">1 medium onion, finely chopped</li> <li data-xf-list-type="ul">2 garlic cloves, minced</li> <li data-xf-list-type="ul">1 cup dry white wine</li> <li data-xf-list-type="ul">2 cups fish stock or clam juice</li> <li data-xf-list-type="ul">1 can (14.5 oz) diced tomatoes</li> <li data-xf-list-type="ul">1 tsp dried thyme</li> <li data-xf-list-type="ul">1 bay leaf</li> <li data-xf-list-type="ul">Salt and pepper to taste</li> <li data-xf-list-type="ul">1/2 cup heavy cream (optional)</li> <li data-xf-list-type="ul">2 tbsp fresh parsley, chopped</li> <li data-xf-list-type="ul">Crusty bread for serving</li> </ul>Instructions<ol> <li data-xf-list-type="ol">Prepare Mussels: Rinse mussels under cold water, scrub shells, and remove beards. Discard any mussels that are open and don’t close when tapped or have cracked shells.</li> <li data-xf-list-type="ol">Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened (about 3-4 minutes).</li> <li data-xf-list-type="ol">Deglaze and Simmer: Pour in white wine, stirring to lift any browned bits. Add fish stock, tomatoes, thyme, and bay leaf. Bring to a simmer.</li> <li data-xf-list-type="ol">Cook Mussels: Add mussels, cover, and cook for 5-7 minutes until they open. Discard any that remain closed.</li> <li data-xf-list-type="ol">Finish Soup: Remove bay leaf. Stir in cream (if using) and season with salt and pepper. Sprinkle with parsley.</li> <li data-xf-list-type="ol">Serve: Ladle into bowls, ensuring each serving has mussels and broth. Serve with crusty bread for dipping.</li> </ol>Enjoy your safe and tasty mussel soup! Let me know if you'd like adjustments.</blockquote>

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