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Little necks, mussels, filet, and creamed spinach

Early Mother's Day cook since I'm at the fire station tomorrow. Steamed the clams and mussels in onion, garlic, diced tomato, and Sauvignon Blanc. Seared the steaks at 800 and topped them with bleu cheese from France (via Whole Foods). Paired the steaks with parmasean creamed spinach. All came out great.


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