Date Night Steamed Mussels

Rinse mussels under cold water, scrubbing with a brush. Discard any mussels that are not closed or do not close when you give them a little tap.

In a large stock pot, heat olive oil over medium-high heat.

Add shallot and garlic, and season with a heavy pinch of salt. Add the herbs de Provence and red pepper flakes. Cook until shallots are translucent while stirring regularly to avoid browning the garlic.

Add mussels and stir. Pour in the vegetable stock and wine. Cover the pot and let the mussels steam over medium-high heat for 5-6 minutes or until the mussels have opened up.

Remove the pot from the heat and stir in the chopped fresh parsley.

Pour the mussels and broth into a serving bowl. Serve with lemon wedges and crusty bread for sopping up the delicious broth.