Mussels and Collard Greens - The Local Palate

Ingredients

• 2 tablespoons oil
• 4 slices Benton’s bacon, diced
• 2 shallots, julienned
• 3 garlic cloves, sliced
• 1 bunch collard greens (about 2 pounds), stems removed and leaves julienned
• 4 bay leaves
• 1 tablespoon ground ginger
• 1 tablespoon chopped fresh ginger
• 2 whole star anise pods
• 1 tablespoon whole coriander, crushed
• 1 teaspoon red pepper flakes
• 2½ cups chicken stock
• 3 tablespoons apple cider vinegar
• 1 ounce shiitake mushrooms
• 2-3 dozen mussels
• 2 teaspoons butter
• Juice of ½ lemon
• For serving: Grilled baguette