• Keep the mussels refrigerated until you’re ready to use. Once ready, place them in a large bowl of ice cold water. Scrub the outsides of the mussels and remove the string (or “beard”) by using a towel or paper towel to pull it out. Discard any mussels that have opened already. Keep the mussels in the ice water.
• Heat a large skillet or wok over medium heat and add the butter and olive oil. Once it’s melted, stir in the onions, garlic, salt and pepper. Stir and cook for 5 minutes, until slightly softened. Add in the beer and honey, stirring to combine. Add the mussels and toss. Cover the skillet and cook just until the mussels open and the beer is simmering, about 5 to 6 minutes. Garnish with the bacon and cilantro. Stir the mussels well so the broth makes it into the shells. Serve immediately with the baguettes.

herb butter baguettes

• Preheat the oven to 400 degrees F. Spread the softened butter on the baguettes. Cover the butter with the assorted herbs (use whatever herbs you like!). Bake until the baguettes and warm and golden and toast, about 10 minutes. Remove from the oven and sprinkle with the flaked salt. Serve immediately.