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Chef-owner Marc Murphy of Ditch Plains in New York City adds a colorful French twist to his basic steamed mussels recipe.
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This recipe is by Virginia Heffernan and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Grandma Lizzie's Cornbread Dressing Recipe from Food Network
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Get Rhode Island Calamari Recipe from Food Network
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Get Gee, Your Beet Smells Terrific Recipe from Food Network
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Get Cheddar Onion Bangers and Mash with Guinness Essence Recipe from Food Network
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Cod cakes are terrific with cod, but can be made with any white-fleshed fish Poach the fillets in bay-leaf-scented water, then flake the cooled meat into a New Englandish mirepoix of sautéed onions and celery Eggs and cracker crumbs will help bind everything together below a drift of spice