Moules Sans Frites

By Food52
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1/4 cup coarsely chopped flat leaf parsley leaves

1 tablespoon coarsely chopped fresh mint leaves

1/4 preserved lemon, rinsed, pulp removed and reserved, peel coarsely chopped

2 medium cloves garlic, minced

8 ounces dried linguine


1 tablespoon extra virgin olive oil

1 & 1/2 cup Sauvingnon blanc

2 medium cippolini onions, halved then thinly sliced

3 medium cloves garlic

1 bay leaf

1/4 teaspoon red pepper flakes

1.5 to 2 pounds fresh mussels, debearded and scrubbed

1/2 cup heavy cream

2 tablespoons crème fraiche or sour cream

1/2 to 1 tablespoon dijon mustard

1/4 preserved lemon, rinsed and diced

reserved lemon pulp from gremolata, diced

ground white pepper

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