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Moules Roquefort might not be the first way you'd think to cook mussels, but one bite explains why it's a French bistro favorite. Inspired by a meal in Bordeaux, Noah recreates this creamy take on mussels with a rich Roquefort sauce made for crusty bread or fries. https://food52.visitlink.me/4DHYPg
07/12/2026
Try this fizzy riff on classic lemonade, perfectly complemented by a handful of fresh basil from your windowsill.
Plum & Basil Lemonade Food52 Site.
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