Instructions: Reconstitute sea palm in hot water for 15 minutes.

Sweat shallots and shiitake mushrooms in butter for 1 minute. Add mussels, white wine, cream and parsley. Pour any leftover hot water from the sea palm into the pan. Cover with lid and bring to simmer in large stockpot or pot twice as large as mussel volume. Steam gently (do not boil or mussels will toughen) until mussels open.

Put in 4 bowls and garnish with sea palm and toasted brioche.

This recipe yields 4 main course servings.

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