Instructions:

Bring 1/2 cup Rose' wine and 1/2 cup vinegar to a boil. Reduce to a simmer until the alcohol has cooked off (about five minutes), and set aside. In a sauce pan saute a chopped shallot in olive oil. Add a few red pepper flakes and crushed garlic. Add Rose vinegar and 2 pounds of washed mussels. Cover and let them steam. Pull out mussels and strain juice into another saucepan (to get rid of sand and other bits). Bring to a simmer and swirl in some butter. Pour over mussels and serve.