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Clean (scrub with a brush) and remove beards from mussels (Use a paper towel or fingers to grab the bread and pull off)
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Add baking soda to a bowl of enough water to cover mussels, stir to dissolve
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Add mussels to baking soda/water mixture, and set aside for 30 minutes - according to the interwebs this will remove any sand from the mussels
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Using a spider or slotted spoon, scoop mussels from baking soda mixture to a colander - don't pour the mussels into the colander becasue the sand you just removed will come with them
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Heat a skillet or grill pan until hot
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While skillet is heating, drizzle sliced baguette with olive oil and sprinkle sightly with salt and pepper
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Char bread on each side in the skillet or grill pan, a couple of minutes on each side, or until color desired
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Set aside and/or keep warm in oven on low while the mussels cook
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Using a 12 inch skillet, heat olive and canola oils on medium heat
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Add lemons, and roast a couple of minutes on each side
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Add shallots and cook until almost translucent, 1-2 minutes
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Add garlic and cook until both garlic and shallots are soft, about another minute
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Transfer mussels to the pan with the garlic and shallots
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Cook while stirring 1-2 minutes
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Add beer, butter, and thyme
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Cook until all open, stirring frequently, rotating from the top to the bottom
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Finish with chopped parsley and another drizzle of lemon, if desired