Fennel & Tarragon Mussels

Serves 2

INGREDIENTS
- 16 mussels
- 1 shallot, thinly sliced
- 1 fennel stalk, thinly sliced
- 1/2 wheat beer
- 1 teaspoon of Dijon mustard
- 2 teaspoons of capers
- small bunch of tarragon
- salt and pepper
- olive oil and butter

INSTRUCTIONS
1 - Rinse and remove the beards from the mussels and set aside.

2 - In a sauté pan, heat up 1 tablespoon of butter and olive oil. Stir in the shallots and fennel and cook until soft.

3 - Add the mussels and beer and cook for one minute until it begins to boil. Add the mustard, salt and pepper and cover until the mussels open (discard any mussels that do not open).

4 - Remove from the heat and add tarragon and capers. Taste for seasoning and plate.

Butter Bolete Mushroom Pasta with Anchovies & Capers

Enough for 2-ish hungry people

INGREDIENTS
- 8-10 oz of a short pasta variety of your choice
- 4-5 butter bolete mushrooms (or porcini), chopped
- 1 summer squash, chopped
- 4-5 asparagus shoots, chopped
- 3 anchovies
- 1 shallot, minced
- 2 cloves of garlic, minced
- 1-2 tablespoons capers
- 1 teaspoon red chili flakes
- 1 small bunch of sage, minced
- 2 tablespoons olive oil
- 1 tablespoon butter
- salt and pepper

INSTRUCTIONS
1 - Bring about 4 quarts of water to a boil with about 1-2 teaspoons of salt. Cook the pasta until al dente. Save about 1/4 cup of the water before straining. Set aside.

2 - In a sauté pan on medium-high heat, cook the shallots, garlic, anchovies, sage, and chili flakes until soft in olive oil and butter.

3 - Add the mushrooms, asparagus, and summer squash with a little more olive oil. Cook until tender. Add salt and pepper and taste.

4 - Add the pasta, water, capers and stir. Remove from heat and taste for seasoning.

5 - Plate the pasta and top with olive oil and plenty of cracked pepper.