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Onions first, a sprig of thyme, maybe basil, maybe oregano, maybe a bayleaf. a touch of a dry white wine. Of course the mussels have been scrubbed and rinsed thoroughly. Put in the clean mussels turn up the heat and remove them as soon as most of them open. Discard any broken or unopen ones. Serve with a good french bread.and a bit more of that wine.

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