White Wine Mussels

• 4 pounds mussels
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon unsalted butter
• 6 cloves garlic finely chopped
• 4 shallots thinly sliced
• 1/4 teaspoon crushed red pepper flakes
• 1 1/2 cups dry white wine such as Sauvignon Blanc or any other crisp, herbal white wine
• 3/4 cup fresh flat leaf parsley chopped
• crusty bread Good-quality, sliced or torn into pieces, for serving

1. Rinse the mussels well under cold water. Pick them over, pulling off any beards and discarding any mussels that are broken or gaping open
2. In a large pot with a lid, heat the oil and butter over medium heat. Add the garlic, shallots, and red pepper flakes and cook until fragrant and soft but not colored, 3 to 5 minutes.
3. Add the mussels, wine, and half of the parsley. Increase the heat to high, and cover the pan. After 2 minutes, remove the lid and toss the mussels well with a large spoon. Cover the pot again and cook until the mussels have opened wide, another 3 to 4 minutes. Add the remaining parsley, give the mussels a final toss, and divide the mussels and the broth among bowls. Serve the bread alongside.

mussels, extravirgin olive oil, unsalted butter, garlic, shallots, red pepper, white wine, flat leaf parsley, crusty bread

Taken from www.yummly.com/recipe/White-Wine-Mussels-1575677 (may not work)