Last Friday, I decided to try the mussels with fines herbs (which I don't ever pronounce aloud. In my head it is feen-es herbs, which I am sure is wrong. After the embarassment of realizing I was pronouncing chic wrong in my head for 10 years or so, I just leave French alone) from The Cook and The Gardener. I don't know what I did wrong, or if I did anything wrong, but they were gritty and I got all panicked about mussels at home and Jeff and I tossed them. I made prosciutto sandwiches instead, and they were tasty. Mussels. Do I try again, with a more buttery sauce, or do I let that be an eat out thing?