Moules au Safron et à la Moutarde
Butter sauce made with garlic confit, minced thyme and shallots, sauvingnon blanc, and saffron. Cook mussels for a couple minutes in the sauce.
Served with "aligot" potatoes, with modifications. First boil and rice the potatoes, then mix in butter until the potatoes can't hold any more. Then mix in shreds of mozzarella until the potatoes are stringy and sticky.
Also had lightly sauteed spinach, simply seasoned with salt & pepper.