1 pound mussels
2 tablespoons flour
4 tablespoons unsalted butter
2 shallots, minced
2 garlic cloves
4 tablespoons Italian parsley, minced and divided
1 1/2 teaspoon crushed red pepper (scale it back to 1 teaspoon if you're adverse to spicy)
1 cup dry white wine
1. Place the mussels in a bowl and cover them with cold water. Mix in the two tablespoons of flour and allow to stand for 30 minutes. This will allow the mussels to release any sand. Next, drain the mussels and pull the "beards" off. If the mussels are dirty, scrub them, removing any dirt and be sure to discard any that aren't tightly shut.
2. In a large saute pan, melt butter over medium heat. Once melted, add the shallots and garlic; cook for 3-4 minutes and until translucent. Add 2 tablespoons of Italian parsley, crushed red pepper and white wine. Bring to a simmer, reducing liquid for 5-7 minutes.
3. Transfer clean mussels to the pot and cover with a lid, steaming them for 2-3 minutes. Holding the lid down, give the pot a shake one or two times; this will make sure the mussels at the bottom don't burn. You'll know when the mussels are done when they're all open, throwing away any that refuse to open. Scoop mussels into two separate bowls, and ladle liquid over each bowl. Serve with bread. BOOM.