1 1/4 pounds Prince Edward Island Mussels
1 tablespoon olive oil
1 tablespoon sweet butter
1 tablespoon minced shallots
1/2 tablespoon minced garlic
2 ounces good quality amber beer or white wine
2 ounces chicken stock
1 pinch herbs de Provence
2 tablespoons small diced beefsteak tomato
1 pinch chopped parsley
5 ounces French fries
2 ounces ketchup
2 ounces dijon mustard
Salt and pepper to taste

In large sauté pan or mussel pot, add the olive oil and heat on high. When lightly smoking, add the shallots and garlic. When garlic turns light brown (about 10 seconds), immediately add the mussels. Cook 1 minute, add the beer or white wine and cook 30 more seconds. Add herbs de Provence and chicken stock, and adjust seasoning with salt and pepper to taste. Add tomatoes and chopped parsley. Ccover and cook for about 5 minutes. When mussels open completely, they are done. Serve in large bowl or in a classic mussel pot. Garnish with French fries, presented in a French fry cone if you have one.

Serve the dijon mustard and ketchup in sauce ramekin.