I decided to do a white wine base for the mussels. I did some reading online and some reading of the descriptions at the store and went with a dry riesling. Not only did it cook well but it tasted delicious with the meal. All I put in the pot was wine (1/4 of an inch), garlic (three cloves), chili flakes (1/2 tsp) and parsley (eerily like last night's meal) and put it on high heat for five minutes and poured it over the pasta. Done.
Things I learned from this recipe:
Keep reading the instructions. I wish I would've cooked the mussels first since the pasta only took three minutes (capellini). While the mussels only took five minutes on my high heat burner I like to eat pasta right away.
I can't stop spelling mussels as muscles. "How to cook muscles" vs. "How to cook mussels" is a lot different of a search on the internet.
One pound of mussels per person is pretty accurate.
Would I make this recipe again?:
Yes, but I'd also like to find a butter & wine based recipe.