Created by Sue on April 29, 2013
Step 1: Heat wine and garlic to a large skillet and bring to a boil.
Step 2: Add mussels to pan and cover.
Step 3: Cook, shaking pan frequently, for several minutes (1-5 mins, extra cooking time is to reduce the liquid), removing all mussels as they open to a plate. Do not overcook mussels.
Step 4: Discard any mussels that do not open.
Step 5: Add lemon juice and butter to the juice in the pan, and cook until the liquid reduces by half, then pour through a fine mesh strainer.
Step 6: Return liquid to the pan and add the pepper flakes and parley and cooked mussels.
Step 7: Serve at once.