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Yes, she baked for the Queen of England.
Steamed mussels make a flavorful dinner that can be on the table with little prep and in well under an hour. We cook them with earthy, spicy harissa balanced with a bit of honey, then finish them with a generous amount of herbs for bright, fresh flavor and color. Chickpeas make the dish more substantial and satisfying. Serve with warmed crusty bread for soaking up the delicious broth.
tablespoons (½ stick) salted butter, divided
medium yellow onion, halved and thinly sliced
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