This is a super easy, classic Belgian recipe with a Thai twist. It doesn't take a lot of time and requires only that you manage your process a little bit so that the fries and mussels are done at about the same time, since neither can sit for long (though if you have to err, err on the side of the fries being done first). Things come together very quickly at the end, so make sure you have all your ingredients prepped and easily accessible. Want to make it easier? Omit the fries altogether and serve with a crusty bread. <br />I've tried the recipe with white ale and white wine, but a Hefeweizen or an IPA would work well, too. Use something you'll drink so you don't waste the beer. <br />This recipe can be pretty mild which suits mussels well, but feel free to kick it up with a little sriracha or add 1/4tsp of cayenne at a time until it's to your liking.

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