Les Moules

Mussels and french fries are a staple in Belgium and France and I wish would become one here as well. They are really easy and fast to prepare and living in the Bay Area allows us to get very good seafood year round. Prep your mussels by rinsing them off  in cold water and throw out any that are already opened (that means they have died and wont taste all that great). In a large pot saute shallots (or onions) and garlic in butter and s&p. After a few minutes stir in the mussels then cover for about two min. Next add a few cups of dry white wine and add some fresh herbs like thyme and parsley. I didn't have any chardonnay or anything like that but I did have some bubbly, so I used that and it worked fine. Continue simmering several minutes until the wine has reduced by about half. Serve immediately and discard any mussels that did not open (again, they are most likely ones that had died a while ago). Top it with some more fresh herbs, green onions, or chives.

• Mussels
• White wine
• Butter
• Shallots
• Garlic
• Salt and pepper
• Herbs (thyme, parsley, chives, scallions)