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Mussels With Tomatoes and Olives
- 2 tablespoons unsalted butter
- 2 cloves garlic, finely chopped
- 1 large onion, finely chopped
- 1 cup kosher salt and black pepper
- 1 pound dry white wine
- 1/2 cup beefsteak tomatoes, seeded and diced
- 2 pounds pitted kalamata olives, roughly chopped
- 1/2 cup mussels, scrubbed
- 1 fresh flat-leaf parsley, chopped
Directions:View on Real Simple
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