Centering steamed mussels steeped in white wine, fresh lemon, and parsley, this plate will transport your taste buds to France. To accompany your dish, learn to make crispy, twice-fried frites with a spicy mayo dipping sauce and elegant crepes Suzette for dessert.  

Meg Dhamer, private chef and owner, The Secret Supper Club 
ITW Kitchen 3, Learning Center