From Episode 1: "Out of the Kitchen"

• 1 lb. mussels
• 1 12 oz. can your favorite beer
• ½ cup salted water or clean sea water
• Pine needles
• 1 cup sliced Chanterelle mushrooms
• Garnish: sheep sorrel

Place mussels in a heavy bottomed pot, pour beer and water on top bring to a simmer, add pine needles and simmer for 3 minutes, layer mushrooms on top, and cook until mussels open*. Garnish with sheep sorrel if you can get your hands on some.

*Note: Any unopened mussels should not be eaten.