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I really don't cook Mexican that much but I seem to be on a roll. I'm heading to a Super Bowl Party and decided to make some grilled stuffed poblanos. I make...
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Chef-owner Marc Murphy of Ditch Plains in New York City adds a colorful French twist to his basic steamed mussels recipe.
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This recipe is by Alex Witchel and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.