Mussels Two Ways

CLASSIC FRENCH MUSSELS

Ingredients

3 tablespoons extra-virgin olive oil

2 shallots, finely chopped

4 garlic cloves, finely chopped

2 pounds mussels, cleaned

1 cup dry white wine

1/2 cup heavy cream

4 tablespoons unsalted butter, cut into pieces

1/2 bunch fresh parsley, chopped

Instructions:

Heat the olive oil in a large pot over medium-high heat. Add the shallots and garlic and cook until softened, about 5 minutes.
Add wine, cream, butter, and parsley and season well with salt.
Add mussels, cover the pot, and cook until mussels open and are cooked through, about 10 to 15 minutes. Discard any unopened mussels.
Divide the mussels and the juices between 2 bowls and serve with the crusty bread or frites (see below)

LEMONGRASS MUSSELS

Ingredients

1 cup chicken stock

1 tablespoon fish sauce

2 cloves garlic, grated with a rasp grater

1 small Thai bird chile, chopped

1 stalk lemongrass, smashed with a knife

1 shallot, minced

2 pounds fresh mussels, cleaned

1 1/2 cups unsweetened coconut milk

1/2 cup fresh cilantro leaves

Zest of 1 lime plus 1 tablespoon lime juice

Instructions:

Add the stock, fish sauce, garlic, chile, lemongrass and shallot to a large sauce pan or dutch oven.
Bring to a boil, reduce to a simmer and add mussels and coconut milk.
Cover and cook until the mussels open 10 to 15 minutes. Discard any unopened mussels.
Stir in the cilantro and lime zest and juice.

FRITES

Ingredients:

frozen shoestring French fries

1 tablespoon olive oil

garlic, grated on a rasp grater

fresh Italian parsley chopped

Instructions: