You need:

• 2lbs. mussels
• 1 cup sherry
• 3 cloves of garlic, smashed
• 2 strips of bacon, diced
• 2 tbsp unsalted butter
• 1 tbsp rosewater
• crushed red pepper
• parsley, for garnish
• salt and pepper to taste

How to make it:

1. Cook bacon in a large saucepan until crispy over medium heat.
2. Add butter and garlic and cook until just before garlic starts to take on any color.
3. Pour in sherry and rosewater. Bring to a boil and add crushed red pepper.
4. Reduce to a simmer and add mussels. Cook, covered, until mussels have opened.
5. Move mussels to a bowl. Season broth to taste (if too salty from the bacon, a good squirt of honey is a nice touch).
6. Ladle broth over mussels and garnish with parsley. Enjoy!