This hors d'oeuvre works well for dinner parties because you can make the marinated mussels and the sunchoke purée a day before your guests arrive. The smokiness and acidity of the mussels balance well with the creamy sweetness of the purée. If you’re looking to make a good impression with an appetizer but you don’t want to be too stressed in the kitchen as guests are showing up, this recipe is a winner. <br />

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