4 tablespoons Extra Virgin Olive Oil
1 cup chopped shallots (I’ve used vadalia and green onions before)
1 1/2 tablespoons minced garlic (Elephant garlic is fun)
1 cup diced tomatoes (fresh roma or canned)
1/2 teaspoon saffron (if you have it)
1/2 cup chopped flat-leaf or italian parsley
1 tablespoon fresh thyme leaves
16-24 oz of Beer (I used two bottles of Blue Heron last time but it is worth experimenting with the stock)
2 teaspoons kosher/sea salt (more or less depending on how high your blood pressure is)
1 teaspoon freshly ground black pepper (I like tellicherry peppercorns - but only because it is fun to say)
50-60 fresh mussels
Sauté the shallots in the olive oil until soft. Add everything else (except for the mussels) and bring to a boil. Drop mussels in and cook for 10 min or so until all the mussels have opened. Throw away any that don’t open.
Frite: cut potatoes into thin strips. Fry in olive oil until really crispy. While still hot, place on paper towel to drain excess oil. Sprinkle with fresh rosemary and sea salt.