Spicy Buttery Steamed Mussels

1. Place the mussels in a bowl and cover them with cold water. Mix in the two tablespoons of flour and allow them to stand for 30 minutes. This will allow the mussels to release any sand. Next, drain the mussels and pull the “beards” off. If the mussels are dirty, scrub them, removing any dirt and be sure to discard any that aren’t tightly shut.

2. In a large saute pan, melt butter over medium heat. Once melted, add the shallots and garlic; cook for 3-4 minutes until translucent. Add 2 tablespoons of Italian parsley, crushed red pepper and white wine. Bring to a simmer, reducing liquid for 5-7 minutes.

3. Transfer clean mussels to the pot and cover with a lid, steaming them for 2-3 minutes. Holding the lid down, give the pot a shake one or two times. This will make sure the mussels at the bottom don’t burn. You’ll know when the mussels are done when they’re all open. You should throw away any that refuse to open. Scoop mussels into two separate bowls, and ladle the liquid over each bowl. Garnish with the remaining parsley. Serve with bread.