We continue to exude class today as we lunch on mussels. Adorned in mother of pearl and beards, we learn what it means to adult and what treasures can lie behind dumpsters. Along the way we uncover Matthew's room temperature fears and the best way to chowder.

Links:

• Bordeaux - France - Molly Wizenberg - Town & Country
• Thai Steamed Mussels Recipe - Allrecipes.com
• Steamed Mussels With Garlic and Parsley Recipe - NYT Cooking

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