Nigel Slater’s recipe for cabbage with mussels

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Succulent seafood with tasty creamy veg

Scrub 750g of mussels then check them carefully for cracked shells. Discard any that refuse to close when tapped firmly. Put them in a deep saucepan over a high heat and pour in 100ml of white wine or vermouth. You can use water at a push.

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Source: www.theguardian.com