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Coastal Catch: Remember...the heart is a mussel!
- 1 tablespoon olive oil
- 1 bulb fennel, trimmed and thickly sliced
- 1 1/2 tablespoons olive oil
- 3 cloves garlic, thinly sliced
- 1 pound mussels, cleaned and debearded
- 1 cup halved cherry tomatoes
- 1/2 cup white wine
- 1/4 cup chopped fresh flat-leaf parsley
Image: Mussels and White Wine
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