I came up with this recipe after finding myself with a full bag of mussels left over after making a seafood risotto on date night. With just a few ingredients I already had on hand those leftover mussels became a delicious meal the following evening . And thanks to some candles and a perfect wine pairing of a Dry French Riesling it turned into another date night.

• 1 bag of mussels , scrubbed and debearded
• Olive Oil
• 5 cloves garlic, sliced
• 1 large shallot, diced
• Pinch red pepper flakes
• 1/4 cup white wine
• 1 cup fish stock
• 3 tablespoons butter
• 3 tablespoons chopped parsley
• Linquini

In a large pan add 3 tbls olive oil , add shallots and, garlic and saute for 1-2 minutes until softened. Add wine and reduce until almost evaporated. Add fish stock and bring to a boil. Add mussels , cover and cook until mussels open , about 5 minutes. When the mussels open add butter , a pinch of red pepper flakes and parsley. Taste and season with salt and pepper if needed. Add pasta to pan , mix into sauce and let sit on low heat for 2 mins to absorb the flavor . Serve in pasta dishes along with a glass of dry white wine.