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Mussels with Tomatoes, Jalapeño and Tequila
- 1/2 cup (1 stick) butter
- 5 garlic cloves, minced
- 3/4 cup diced tomatoes
- 1/2 cup sliced green onions
- 1/2 cup thinly sliced celery
- 6 1/4-inch-thick slices jalapeño chili with seeds
- 1/4 cup tequila
- 2 tablespoons fresh lime juice
- 1 1/4 pounds mussels (about 40), scrubbed, debearded
Directions:View on Bon Appetit
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