Classic mussels

  • 2 kg mussels
  • 6 stalks celery
  • 2 large carrots
  • 2 shallots
  • 1 leek
  • 1 clove garlic
  • 25 g salted butter
  • 250 ml dry white wine
  • 1 sprig of thyme
  • 1 bay leaf
  • fresh parsley for garnish

Rinse mussels under running water. Tap mussels on the edge of the sink; discard those that do not close. Leave the rest in cold water.

Peal and finely chop the shallots and garlic; finely chop the celery, leek, and carrots. Chop the butter into cubes and divide. Saute vegetables in half of the butter for about 3 minutes; add white wine, bay leaf, and thyme and bring to a high heat. Add mussels and cook on high for five minutes, shaking occasionally. Remove thyme and bay leaf. Bring cooking liquid to a boil and add the remainder of the butter, whisking. Serve with chopped fresh parsley.

Source
Aller Hande here and here.

Spicy Salmon Surprise

http://allrecipes.com/recipe/blackened-salmon-fillets/

Adjustments: 1/2 t salt, but salted butter; some hickory smoked salt; garlic powder; 1 t cayenne; pinch of red pepper flakes.

(The surprise comes from the fact that we bought fish thinking it was trout, then thought it was salmon, and then found out it might be trout.)