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Adapted from Canal House, Vol. 5
2 pounds mussels
1 cup white wine (they suggest 1/2 cup but I need more to steam that volume)
4 tablespoons butter, softened
1 handful fresh flat-leaf parsley leaves, minced
1 small clove garlic, minced
4 pinches smoked paprika (pimenton)
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1st Keep
 tihleigh
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