Mussels classic recipe (french)

Mussels a la Mariniere This is just classic french recipe, excellent for the bistro. Ingredients 3 1/2 to 4 lb. mussels, well scrubbed and debearded 4 Tbs. (1/2 stick) unsalted butter 1/4 cup minced shallots 1 small bay leaf 1 Tbs. chopped fresh thyme 1 cup dry white wine 4 Tbs. chopped fresh flat-leaf parsley Salt and freshly ground pepper, to taste Crusty French bread for serving Directions Discard any mussels that do not close to the touch. In a large pot or mussel pot over medium-low heat, melt the butter. Add the shallots and sauté until translucent, 2 to 3 minutes. Add the bay leaf, thyme and wine, increase the heat to medium-high, and cook for about 2 minutes. If using a regular pot, add the mussels. If using a mussel pot, place the wire grate in the pot and add the mussels. Scatter the parsley over the mussels and season with salt and pepper. Cover and cook, shaking the pot once or twice, until the mussels open, about 5 minutes. Discard any mussels that have not opened.

Frisse salad version 1

Salade Frisée aux Lardons Version 2: Ingredients 1 cup cubed coarse country bread (1-inch cubes) 1 1⁄2 Tbs. extra-virgin olive oil Salt and freshly ground pepper, to taste 3⁄4 lb. thick-cut bacon, cut into 1⁄2-inch pieces 2 shallots, finely chopped 5 Tbs. red wine vinegar 1 tsp. white wine vinegar 4 eggs 2 heads frisée, cored and leaves torn into  3-inch pieces Directions Preheat an oven to 350°F. Spread the bread cubes on a baking sheet. Sprinkle them with the olive oil and season with salt and pepper. Toast in the oven, turning once or twice, until golden, about 15 minutes. Set aside. In a fry pan over medium-high heat, sauté the bacon, stirring occasionally, until crisp, 4 to 5 minutes. Add the shallots and sauté until softened, about 1 minute. Add the red wine vinegar, reduce the heat to medium and simmer until slightly thickened, about 1 minute more. Season with salt and pepper. Set aside and keep warm. Pour 6 cups water into a large, deep fry pan or wide saucepan and add 1 tsp. salt and the white wine vinegar. Bring to a simmer over high heat. Reduce the heat to medium to maintain a gentle simmer. Break 1 egg into a ramekin and slide it carefully into the simmering water. Working quickly, repeat with the remaining 3 eggs. Carefully spoon the simmering water over the eggs until the whites are just opaque and firm and the yolks are still soft, about 3 minutes. Using a slotted spoon, transfer the eggs to a plate and set aside. In a large salad bowl, combine the croutons and the frisée. Pour the warm dressing with the bacon pieces over the salad and toss to coat evenly. Divide the salad among shallow individual bowls, making sure there is an equal amount of bacon in each serving. Place a poached egg on top of each salad and serve immediately. Serves 4.