I came across a recipe for mussels earlier in my reader this week and decided to try it on a whim tonight. We ate so many mussels in New Zealand last year and sadly, haven’t had any since. This recipe was simple and easy to make. It also looks pretty fancy for not very much work- always a plus!

The recipe comes from Andrew Scrivani’s making SundaySauce blog which is a beautiful compilation that is as visually appealing as it is mouth-watering.

2 lbs mussels, rinsed and scrubbed (I’d cut back to 1.5 lbs for two people)

4 cloves of garlic, minced

2 shallots, minced

2 tsp red pepper flakes (too picante for me so I’d try 1.5 tsp next time)

2 TB olive oil

salt and pepper

1/4 cup chopped fresh parsley

2 cups dry white wine (we used Verdicchio and then drank the rest of the bottle with dinner)

1. Heat the oil in a deep stock pot over medium high heat and add the garlic and shallot, add the crushed pepper, salt and pepper and saute until translucent and aromatic.

2. Add the parsley and the mussels and toss in the garlic mixture until all are covered and then quickly add the liquid.  Cover the pot and allow mussels to steam until all are opened. This took less than 5 minutes.

3. Serve in a wide bowl with broth at the bottom for dipping with toasted garlic bread.

Serves 6 appetizer portions or 2 (huge) dinner portions.

I served them with roasted green beans and a simple green salad. Enjoy!