Skillet Mussels

Ok, So here goes. I know we use the phase "ripping hot" alot, and light stuff on fire a bunch, so this of course comes with the usual caveats. Pay attention, and be careful. Please.

1. Ripping hot pan. Table spoon of oil as the pan comes to temperature (That's a French top stove. If you've never seen one, come on in and ask to take a look. the whole top is a cooking surface. Very fun to cook on!)

Toss the mussels in.........

A Little Fennel, pinch of Chili Flakes

Let the sit on the stove for about a minute..then.......

....Toss it in a (yes, you guessed it) Ripping Hot Oven (400 Degrees) for another five minutes

Plate it up, in the (now, ripping hot) skillet, little black pepper, olive oil and a touch of fennel pollen. (Like you might have that kicking around....)