Chile and Guava Mussels

16 Mussels or approx. 1 lb.

1 12 oz. Can Guava Nectar

1 c. White Wine

1 Medium Shallot

2  Small Dried Red Chiles

1 Dried Guajillo Chile

3 Cloves of Garlic (Smashed down by flat side of knife)

1/2 tsp Kosher Salt

4 oz. Extra Virgin Olive Oil

1 tsp Fresh Parsley Chopped

3 Tbsp Butter

In a colander rinse the mussels under cold water making sure that all of the beards are removed and that none of them are damaged or are open and can’t be used. Keep chilled until ready...