TIPS:

- Especially in a dish like this where the butter is a key ingredient, I love to use Kerry Gold Irish butter. It has a ton of buttery flavor.

- If a mussel doesn't open even after you allow it a few extra minutes over the heat, don't eat it.

INGREDIENTS:

Fresh mussels in the shell (a good rule of thumb is 1 lb per person for an entree)
1 stick (4 oz) Salted butter
2 cups dry white wine
3 tsp Garlic Flakes
3 tsp Shallot Flakes
Fresh bread (optional)
Lemon (optional)

DIRECTIONS:

Rinse and scrub mussels under cold water
Using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard.
In a large stockpot set over medium heat, combine wine, butter, and spices.
Simmer 2 minutes.
Add mussels and cover, increase heat to high.
Cook until all mussels are open, about 5 minutes.
Remove from heat, divide mussels and broth in bowls to serve. Serve immediately, with lemon wedges and grilled bread.

SUBSTITUTION: Shallot Flakes for: Green Onion Dust, Yellow Onion Dust

INGREDIENTS:

1 lb. Potatoes (any kind will work, but my favorite are thin-skinned red, purple, or Yukon Gold because I can leave the skin on)
2 Tbsp. olive oil
1 Tbsp. Spice* (or to taste)
Salt, to taste

*This recipe works best with the following Rockerbox blends:

DIRECTIONS:

Preheat oven to 450°F.
Slice potatoes into steak-fry shapes, and toss in a mixing bowl with olive oil, spice, and a sprinkle of salt (if there is no salt in the blend you're using).
Spread on a baking sheet, allowing space between each piece. Bake on top rack for 30-50 minutes, or until potatoes are very crispy. Serve alongside your favorite BBQ sauce, ketchup, aioli, etc.