2 pounds of mussels
fresh fennel bulb
2 cloves of garlic
6 oz of a Belgian style ale or wheat beer
sea salt & pepper
2 russet potatoes
oil for frying
Mince shallots and garlic. Shave about a cup of fennel on a mandolin. In a large deep sided saute pan on medium-low heat add a dollop of butter. Melt and add garlic, shallot and fennel. Season with sea salt & pepper. Add a few sprigs of fresh thyme and 6 oz's of beer, bring to a simmer and cook for 2-3 minutes to start infusing the beer. Add the mussels and cover. Cook for 6-8 minutes until all the mussels have opened. Discard any that have not opened. Place mussels in a bowl and add another dollop of butter to the juice left in the pan. Melt the butter and pour the sauce over top the mussels. Season with a little sea salt and a squeeze of lemon. Serve with bread or fries.
For fries, I peeled and cut two idaho potatoes. Using a deep pot, heat oil over medium heat to 350 degrees. Always be careful when frying, its no joke. I fried in oil for 6-8 minutes until crispy and seasoned with salt. Lay down newspaper and make a mess! Fun times.