If you've never prepared mussels, I recommend watching this quick video on how to clean, de-beard, and store them. I used to be intimidated by cooking shellfish, but I found that once I knew how, it was really easy! Now I make mussels when I don't have a lot of time to cook dinner, but want something a little bit on the fancier side. They also make a great appetizer if you're having steak for dinner.
1 pound mussels (fresh or frozen), cleaned and de-bearded
1 tbsp butter
1 large shallot, chopped finely
2 cloves garlic, crushed
1/2 tsp red pepper flakes
1 small tomato, diced
3 cups dry white wine (I use Chardonnay)
salt and pepper, to taste
chopped fresh parsley (for garnish)
1. Melt butter in a saucepan on medium heat.
2. Add shallots and garlic, stirring until shallots become translucent (about 5 min).
3. Add tomatoes, red pepper flakes, and white wine and bring sauce to a boil.
4. Add in mussels, cover pot, and cook on medium-high until all shells have opened (approximately 5 minutes).
Serve with fresh cut parsley and lemon wedges as a garnish, with crusty French bread on the side.