"Back when I was a young lad … and the girls were still chasing me, I sometimes cooked for 'em," said Van Conway, 76 of Spokane.

Mussels with white wine and garlic was a favorite among his "secret" recipes – and now he wants to share it.

"Worked every time," he said of the simple yet elegant dish, which he also makes with clams.

In an email to Too Many Cooks, Conway recommends using "GOOD" white wine – and sipping some while cooking. The optional ingredients below are ones Conway doesn’t typically use, but would add depth and flavor.

His method varies slightly from the instruction below, too. Conway uses an electric frying pan and adds the mussels before the garlic, keeping watch as they cook so they don’t burn. He adds wine near the end of the cooking process, letting the mussels steep in the liquid for a minute or two before serving.

Mussels with White Wine and Garlic

Adapted from Van Conway of Spokane

2 to 3 tablespoons olive oil, or enough to coat the bottom of pot or pan

2 tablespoons butter (optional)

5 to 6 shallots, chopped (optional)

5 to 6 cloves garlic, minced

¼ cup chopped parsley, plus more for sprinkling (optional)

2½ cups dry white wine (like Sauvignon Blanc)

Salt and pepper, to taste (optional)

4 pounds live mussels, cleaned and bearded

Pour enough oil to thinly coat the bottom of an electric frying pan or stock pot over medium heat. Add butter and shallots, if using. When shallots are soft and translucent, about 3 to 5 minutes, add garlic, parsley, white wine, salt and pepper, and bring to a boil. Add mussels, mix well and simmer over medium heat for about 10 minutes, until all mussels are opened. (Discard any that don’t open.) While cooking, stir or shake the pot or pan a few times to make sure mussels don’t burn on the bottom. Pour mussels and white wine sauce into a large bowl and serve hot with crusty bread. Garnish with additional parsley, if desired.

Note: To clean mussels, place in a large bowl, cover with water and soak for about 30 minutes, or until mussels expel any sand. Drain, then remove beards from each and scrub mussels under running water.