1 lb. fresh mussels

1 Each shallots sliced thin

1 clove fresh garlic

1/2 teaspoon crushed chili flake

2 cups white wine

4t whole butter

2oz parsley

Salt & pepper to taste


  1. In a thick bottomed pot sauté the shallots until tender
  2. Add Garlic and quickly sauté until aromatic. DO NOT BURN
  3. De-glaze with the wine and add chili flake.  Bring to a boil and reduce by one quarter.
  4. Swirl in whole cold butter until emulsified. DO NOT ADD TO BOILING LIQUID.
  5. Bring the liquid back to a boil and add the mussels
  6. Cover and cook until all the mussels open 
  7. Toss in parsley season with salt and pepper
  8. Stir well. TASTE
  9. Serve with Lemon, toasted baguette and pomme frites
  10. Enjoy

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