- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 2 shallots, minced
- 1/2 teaspoon crushed red pepper
- 1 cup rosé wine
- 6 pounds mussels, scrubbed and debearded
- 3 tablespoons unsalted butter
- Salt and freshly ground pepper
- 2 tablespoons coarsely chopped flat-leaf parsley
- Heat the olive oil in a large pot. Add the garlic, shallots and crushed red pepper and cook over low heat until fragrant, about 4 minutes. Add the wine and bring to a boil over high heat. Add the mussels, cover and cook, shaking the pot a few times, until the mussels open, about 5 minutes.
- Using a slotted spoon, transfer the mussels to 8 shallow bowls. Add the butter to the cooking liquid in the pot, swirl to melt and season with salt and pepper. Pour the sauce over the mussels, stopping before you reach the grit at the bottom of the pot. Garnish with the chopped parsley and serve.
Joshua Wesson believes that fruity Sauvignon Blancs from South Africa and young, berry-rich Pinot Noirs from Chile will both flatter these sweet mussels.