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Fregola with Steamed Mussels

Serves 4 For Mussels: 8 pounds mussels, cleaned and debearded 1 clove garlic, minced 2 Tbsp. white  wine Fill a large pot with mussels. Sprinkle chopped garlic over the shellfish. You’ll only need small amount of wine as mussels produce all the liquid needed for steaming. Cook over high heat until most or all of the mussels open. Discard any that do not open.

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