A classic preparation for a staple seduction food. Sop up all the luscious juices with crusty French bread.

Ingredients:

1 tablespoon butter
2 medium shallots, minced fine
1 1/2 cups white wine
1 pinch red chile flakes
16 fresh mussels, with firmly closed shells, any variety
1 teaspoon fresh tarragon, removed from stem, chopped
1 tablespoon fresh Italian parsley, chopped

Procedure:

In a stockpot, melt 1/2 tablespoon butter until bubbling. Add shallots and cook until transparent and tender. Add white wine and bring to a gentle boil. Add chile flakes and mussels.

Cook mussels until they just start to open, approximately 5 minutes.

Add tarragon and Italian parsley and cover pot until mussels open completely, for approximately 5 more minutes. Stir in 1/2 tablespoon butter until melted.

Serve with broth in a bowl with an additional empty bowl to discard
shells.