Published May brbrFrom the quintessentially Belgian mussel soup to the quintessentially Spanish paella mussels have been a part of European cooking for centuries The wonderful mollusks can be dressed up or cooked simply as seen here in a basic broth paired with slices of roasted potatoes Photograph by Romulo Yanes from the May GourmetbrbrPhoto licensed from the Cond Nast Collection home of The New Yorker Vogue Vanity Fair and other popular brands Find this and other artwork at the Cond Nast Collection
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Product ID: 12500939075A