2 tablespoons olive oil
3 large garlic cloves -- minced
1 large shallot -- minced
2 tablespoons dry white wine
2 1/2 pounds mussels -- debearded, scrubbed
1 tablespoon lemon juice
1/4 cup minced parsley
Salt -- to taste
Freshly-ground black pepper -- to taste
1 large lemon -- thinly sliced

Heat oil in large skillet over medium heat. Add garlic and shallot and cook, stirring often, until just fragrant but not brown, about 20 seconds.

Add wine and mussels and cook over high heat, shaking pan often, until mussels have opened, 5 to 7 minutes. Remove from skillet to bowl with slotted spoon. Discard any mussels that refuse to open after prying with knife.

Add lemon juice to pan juices and boil over medium-high heat until reduced to about 1/2 cup, about 2 minutes. Stir in parsley and season to taste with salt and pepper. Pour over mussels. Add lemon slices and toss to mix.

Let cool in bowl, then transfer to heavy plastic food bag. Close bag and press sides against mussels. Refrigerate and marinate at least 6 hours or overnight, turning bag often.

Transfer to large bowl and serve chilled. Serve this recipe as a first course or with pasta tossed with fresh tomato, red onion and basil.

This recipe yields 2 main-course or 4 appetizer servings.