2 lb Mussels- scrubbed clean removing beard and any sand
2 Teaspoons Olive Oil
2 cloves Garlic-chopped
½ teaspoon red pepper flakes
3/4 cup White Wine- something light and crisp
3 tablespoons chopped Parsley
In a large flat bottomed pot with a lid, heat olive oil.
Saute shallot and garlic and red pepper flakes. Add wine and cook for 3 minutes.
Cover and cook for about 8-10 minutes or until mussels are all open.
Turn off heat and let sit for one minute.
Pour into a large bowl and sprinkle with parsley.
Spoon mussels into individual bowls with plenty broth.
Discard any mussels that haven’t opened.
Serve with crusty bread and a glass of white wine.