Fine Cooking 76: This dish is part of a laid-back dinner party, with particular emphasis in the laid-back part. (There’s even a suggestion built into the timeline that reads, “Open a bottle of white wine to use in the mussels and the pasta. Pour yourself a small glass.” The sweet and briny mussels are a big part of what makes the dinner both company-worthy and stress free. Learn more about how to choose and cook mussels, including how to discard the “beard” if you find one.

• 3-1/2 to 4 lb. mussels
• 2 Tbs. extra-virgin olive oil
• 1 Tbs. unsalted butter
• 6 medium cloves garlic, finely chopped
• 4 shallots, thinly sliced
• 1/4 tsp. crushed red pepper flakes
• 1-1/2 cups dry white wine, such as Sauvignon Blanc or any other crisp, herbal white wine
• 3/4 cup chopped fresh flat-leaf parsley
• Good-quality crusty bread, sliced or torn into pieces, for serving

1. Rinse the mussels well under cold water. Pick them over, pulling off any beards and discarding any mussels that are broken or gaping open.
2. In a large pot with a lid, heat the oil and butter over medium heat. Add the garlic, shallots, and red pepper flakes and cook until fragrant and soft but not colored, 3 to 5 minutes.
3. Add the mussels, wine, and half of the parsley. Increase the heat to high, and cover the pan. After 2 minutes, remove the lid and toss the mussels well with a large spoon. Cover the pot again and cook until the mussels have opened wide, another 3 to 4 minutes. Add the remaining parsley, give the mussels a final toss, and divide the mussels and the broth among bowls. Serve the bread alongside.