8–10 sprigs fresh Italian parsley (rinsed)
1 stalk fresh lemongrass (rinsed)
1 medium shallot (rinsed)
2–3 lb raw mussels in shells (scrubbed and rinsed)
1 tablespoon unsalted butter
2 cups Thai coconut-curry chicken broth

1/2 cup light sour cream
1/4 cup light brown sugar
3/4 teaspoon fennel seeds
3 cups white seedless grapes (rinsed)
3 cups red seedless grapes (rinsed)
1 cup pre-diced celery
1/2 cup dried sweetened cranberries
1/4 cup chopped pecans