One of the many advantages we have of living in the NW is great shellfish. Penn Cove Mussels may be the best of the best. When they reside in a broth made with lightly smoky Italian Pancetta, garlic & ripe Cherry Tomatoes, they are better than a Milwaukee's Best commercial.
Scrub, debeard & rinse Mussels
In a large high sided pan over medium heat, saute Pancetta until golden brown. Add garlic, shallot & chili flakes and cook until softened - 2 to 3 minutes. Add mussels & wine, toss to coat, cover with lid and cook until mussels just open.
Remove mussels with a slotted spoon to a warmed serving platter. Discard any mussels that do not open.
Add cherry tomatoes to broth and reduce for 2 minutes. If you do not have enough broth, add a touch more wine and/or water.
Add Italian parsley & butter. Stir to incorporate and pour hot broth over mussels. Garnish with reserve Italian parsley and serve family style with ample grilled bread.