Moules

So I went to the LCBO and cooked mussels with my friends from Mill Street. They were delicious and you can totally cook them at home if you like.
So here goes.

Buy 1 pound of fresh mussels and put them in a bucket. Fill it with cold running water and pick through to clean the mussels off, pulling off any beards or junk.
If there are mussels that don't close in the water, throw them out immediately.
Heat 1 tbsp of butter and 1 tbsp of oil in a large pan (like the one I am using in this photo). Add a tsp of minced garlic and cook until aromatic, about 45 seconds.
Add 1 cup julienne vegetables (I like using onions, peppers and carrots) and toss until slightly soft, another 2 minutes or so.
Then, add your mussels and toss them with the fat and veg until nicely coated. Add 1 tbsp Sambal (a great Indonesian-style hot sauce) 2 tbsp heavy cream and 1 bottle of good beer (I was using Mill Street Belgian Wit). Give a good shot of salt, toss and then cover until the mussels have all fully opened. If there are ones that haven't opened, discard them immediately.
Serve with fresh baguette.
C'est bon.