1 pkg Ben’s® Original White Hot Dog Buns (8), toasted
1/4 cup (60 mL) mayonnaise
1 tsp (5 mL) lemon zest
1 small clove garlic, minced
1 cup (250 mL) shredded romaine lettuce
1 pkg (24 oz/650 g) frozen shoestring fries, cooked according to package directions Steamed Mussels:
1 1/2 lb (750 g) fresh mussels
1 tbsp (15 mL) olive oil
1 onion, finely chopped
4 cloves garlic, chopped
4 sprigs fresh thyme
2 bay leaves
1 cup (250 mL) dry white wine
1/4 tsp (1 mL) each salt and pepper
2 tbsp (30 mL) finely chopped fresh parsley
Steamed Mussels: Scrub mussels if needed and remove any beards. Discard any mussels with cracked shells and those that do not close when tapped.
In Dutch oven or large saucepan, heat oil over medium-high heat; cook onion, garlic, thyme and bay leaves, stirring, for 1 or 2 minutes or until vegetables soften. Add wine; bring to boil. Boil for 2 minutes. Add mussels; reduce heat to medium. Cover and steam for 5 to 8 minutes or until mussels open; remove from heat. Discard bay leaves and any mussels that do not open. Sprinkle with parsley.
Meanwhile, combine mayonnaise, lemon zest and garlic; set aside.
Assemble lettuce, fries and shelled mussels with a little wine sauce in hot dog buns; drizzle with lemon mayonnaise.
Tip: Garnish sandwich with finely chopped tomatoes if desired.