1. Heat the butter in a frying pan over medium heat.
2. When hot, add the garlic and shrimp.
3. Cook just a minute or two, until the shrimp turns pink.
4. Remove the shrimp from the pan, and add the wine.
5. Turn the heat up to medium high, and cook until the sauce thickens.
6. Season with salt, pepper, red pepper flakes and parsley.
7. Return the shrimp to the pan, and cook for another minute.
8. Serve immediately, using the garnish if desired.

1. To prepare the shrimp, remove their shells, and devein them by cutting a small slit along their backs.
2. Remove the dark colored vein.
3. Cook the shrimp for 2 to 3 minutes in boiling water.
4. Drain and cool.
5. Refrigerate until you are ready to serve them.
6. Place the egg yolk and mustard in a blender.
7. Turn on, and drizzle in the oil and lemon juice.
8. Stop the blender and then add in the rest of the ingredients.
9. Blend until combined.
10. Chill the sauce until you are ready to serve.

1. Heat the oil in a frying pan over medium heat.
2. When hot, add the garlic and shrimp.
3. Season with salt, pepper, and red pepper flakes.
4. Cook just 30 seconds on each side until the shrimp turns pink.
5. Remove the shrimp from the pan, and add the wine.
6. Turn the heat up to medium high and cook until it has almost evaporated.
7. Add the tomatoes, and cook until the sauce thickens.
8. Return the shrimp to the pan, add the olives and capers, and cook for another minute.
9. Taste, and adjust seasonings if needed.
10. Add the fresh parsley and butter, and mix well.

Combine the butter, garlic, parsley and seasonings in a small bowl. Mix together well. Preheat your oven to 450 degrees F. Place the mussels in a large baking dish, and spoon the butter/garlic mixture on top. Cover the dish tightly with foil, and bake for about 15 minutes, or until the mussels open. Discard any that do not open.

1. Heat the oil in a large saucepan and sauté the onion, celery and garlic until translucent.
2. Add the salt and pepper and cook 5-10 minutes or until the sauce begins to thicken.
3. Add the wine, saffron, tomatoes, and pernod, and cook an additional 10 minutes.
4. Add the cleaned, drained mussels, cover, and cook until the shells open, which should be about 5 additional minutes.
5. Add the parsley in just before serving.