• 1 lb. whole mussels in the bag
• 2 Tbs. virgin olive oil
• 1-2 Tbs. garlic, minced
• 2 Tbs. shallots, minced
• 3/4 C. white wine
• 1/8 tsp. red pepper flakes
• 1/8 tsp. oregano
• 1/8 tsp. black pepper
• 2 Tbs. chopped fresh parsley
• 1 lb. cooked linguine or penne pasta
• Freshly grated parmesan cheese for garnish

In a skillet over medium heat, sauté garlic and shallots in olive oil until transparent. Carefully cut open the bag of mussels and add to skillet. Add red pepper flakes, oregano, black pepper, white wine and parsley. Cover with a lid and let steam for 4-6 minutes or until all the shells open. Discard any unopened shells. Pour the mussels and sauce over cooked pasta. Garnish with parmesan cheese. 2-4 servings

From: Charleston Seafood