A little twist on the delightful classic - mussels alla marinara.
Start with cleaning and debearding the mussels. Deiscards the ones that are open or with cracked shells.
Heat the oil in a large saucepan, saute diced shallots, minced garlic and chopped chili. Add mussels and wine, season with salt and pepper. Turn up the heat and cook undercovered until the mussels have opened (shake the saucepan a couple of times while cooking).