Master Recipe: Moules Vapeur

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7 pounds blue mussels (175-200)

1/4 cup olive oil

1 pound onions, finely diced

1/2 pound shallots, finely diced

2 ounces garlic cloves, minced

2 cups Chardonnay

1 cup water

Freshly ground pepper to taste

2 tablespoons minced parsley

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