Makes 2 servings. Difficulty
1 teaspoon olive oil 1 Tablespoon unsalted butter 1/3 cup shallots, minced 2 garlic cloves, minced 1/4 cup red pepper, finely chopped 1 cup dry white wine 12 mussels, scrubbed and debearded 2 teaspoons fresh thyme, chopped 1/4 teaspoon red pepper flakes
In a large skillet heat oil and butter over medium heat. Add shallots and garlic; saute for about 1 minute. Add red pepper and continue to cook, stirring occasionally, for about 3 more minutes. Add wine and bring to a simmer. Add mussels; cover and cook about 5 minutes or until shells open. Discard any unopened shells.
Divide mussels evenly between 2 shallow dishes, and sprinkle with chopped fresh thyme and red pepper flakes.