This recipe is from Dal Toro Ristorante (Lamborghini Las Vegas) at the Palazzo/Venetian Hotel. The first time we went, the dish was magnificent, inspiring me to call and get the recipe from the Chef. The second time, about a year later, unfortunately the quality of the mussels was such that it was inedible. So make sure your seafood is as fresh as possible, or flash frozen! Recipe is for 1 serving (ala restaurant style), but easily double, tripled, etc. and oh so tasty!