A big, steaming bowl of mussels — simple, fast, and impossibly satisfying. In this episode of Sauced, Tim McKirdy and Sother Teague break down Moules Marinière: the classic bistro dish that proves you don't need lots of time or effort to create something beautiful.

We cover why PEI mussels are the move (and why green lips aren't), the proper way to clean and debeard, why shallots matter more than you think, and the exact moment your mussels go from done to overdone. Plus, the serving move that makes this a complete meal: crusty bread in the bowl and fries on the side.

The cocktail: The Bouchot — a Calvados-forward sipper with Suze and Cocchi Americano that nods to Normandy without overpowering the briny sweetness of the dish.

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Thanks to all of this week's partners:

Palomo Mezcal: https://pkgdgroup.com/post/palomo-who-we-are

Atheras Spirits: https://atherasspirits.com/

Underberg: https://underbergamerica.com/