If you need to store your mussels make sure you do so properly.
4 lbs. mussels 2 tbsp. olive oil 1 minced shallot 2 cloves shaved garlic 4 springs fresh thyme 1/2 cup dry white wine 1 juiced lemon 1 cup chicken broth
3 lbs. mussels, rinsed and scrubbed 1/4 cup (1/2 stick) unsalted butter 3 tbsp. chopped parsley 2 halved lemons Salt to taste Pepper to taste
2 lbs. fresh blue mussels, debearded and rinsed 2 oz. whole almonds 3 1/2 tbsp. unsalted butter 1 1/2 tbsp. minced shallots 2 minced garlic cloves 6 tbsp. dry white wine 1 tbsp. lemon juice 1 1/2 tbsp. chopped parsley 1/4 tsp. chopped thyme leaves 1 tbsp. chopped chervil leaves Sea salt to taste Pepper to taste Crusty bread for serving
3 lbs. small mussels 5 minced cloves garlic 2 tbsp. olive oil 2 oz. chopped mint 2 oz. basil 3/4 oz. scallions 1 diced red bell pepper 1 tbsp. Asian fish sauce 1 tbsp. sugar 1 tbsp. canola oil Pepper to taste
