Making seafood always reminds me of my Aunt Lucy. I aspire to reach her comfort with seafood and her incredible knack to bring out the most amazing flavors with just a few simple ingredients. She can whip up an unforgettable meal in no time.

2 lb Mussels- scrubbed clean removing beard and any sand

2 Teaspoons Olive Oil

1 Shallot-chopped

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.

Add mussels.

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.