Sven Neuert, executive chef of Sheraton Hanoi Hotel, is a big fan of mussels, which he prepares in the traditional French fashion. He serves them in a large bowl with toasted bread for dipping. It takes some effort to prepare, but your guests will never forget this meal. Ingredients: for 4 servings Black mussels: 2kg Dry white wine: 250ml Chopped scallions or shallots: 75g Minced garlic gloves: 2pcs French garlic baguette 4 slices Chopped parsley: 1tbsp Thyme: 1tbsp Butter: 4tbsp Storage: Store the live mussels in your refrigerator and cover with ice or a damp cloth to keep moist. They should not stand in water, so drain liquid from the container daily. Preparation: Set aside de-bearded and rinsed mussels. – Melt butter in a large saucepan and saute scallions and herbs over medium heat until the scallions turn clear and then turn heat to high, add mussels and wine and cover pan. Steam 5-6 minutes or until shells open. – Remove from heat and pour mussel liquid into bowl. Discard any unopened shells. – Serve immediately in large bowls and add liquid over mussels. Accompany with toasted French garlic baguette. This delicacy and other tempting a la carte dishes featuring European oysters and mussels are being served for lunch and dinner throughout October at Hemispheres Restaurant in Sheraton Hanoi Hotel, K5 Nghi Tam, 11 Xuan Dieu, Tay Ho District, Ha Noi.

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