A shallow, white enamel pot holds a dense cluster of mussels, their dark, glossy shells mostly closed, with a few slightly ajar, revealing hints of their inner flesh. Steam rises gently, curling around the shells, suggesting warmth and recent cooking. The shells vary in hue—deep purples, blacks, and subtle browns—some speckled with green algae or residue. The pot’s rim is visible, slightly worn, hinting at frequent use. The background is blurred, keeping focus on the mussels’ texture and the soft haze of steam. The scene feels intimate, quiet, and grounded in the simple act of preparation.
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Mussels fried
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