Mussels in Prosecco Sauce

• 2 lbs of mussels
• 3 cloves of garlic
• 1 large shallot
• 1 cup of Prosecco
• Olive oil
• Salt

A word about prepping the mussels: you need to scrub them and debeard them before cooking with them. They also need to be fully closed. If they’re not fully closed, or do not close immediately when you tap them, discard them; they’re not alive and are therefore not safe to eat.

Now: finely dice or mash the garlic. Dice the shallot. Heat them in a large pan/skillet on medium heat with the olive oil and some* salt. Add the Prosecco. If the Prosecco isn’t enough to cover the bottom of the pan in at least 3/4 of an inch, add some water.

Put the mussels in the hot liquid, cover, and let steam until all the mussels are open. This will only take a minute or two.

Serve in the fantastic broth, with a large garlicky slice of toasted bread.

*When the mussels open, they’re going to release a salty broth. So go easy on the salt!