A Valentine's Day recipe from Jax chef Sheila Lucero

For Denverites who couldn't snag a Feb. 14 reservation, Jax Fish House & Oyster Bar executive chef Sheila Lucero shared a delicious mussels recipe with Axios Denver to make with your special someone.

Why it matters: American culinary expert Fanny Farmer once said the best way to a person's heart is through their stomach.

What to get:

• 1 tablespoon vegetable oil
• 1 tablespoon shallot, julienne
• 1 teaspoon garlic, minced
• 1 lb. mussels, cleaned
• Pinch salt
• Pinch black pepper
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon fresh thyme, chopped
• 5 ounces chardonnay
• 1 ounce lemon juice (fresh squeezed)
• 2 ounces butter
• 1 slice grilled bread, for dipping

What to do:

• Add oil to a large sauté pan or medium-sized pot.
• Heat oil over medium-high heat.
• Add shallots and garlic to hot oil, stirring frequently for one minute. Turn down the heat if garlic and shallots are browning too fast.
• Add mussels and stir.
• Continue to toss and stir mussels, add salt, pepper and herbs.
• Deglaze with wine and lemon juice.
• Cover pot with lid to steam the mussels, 2-3 minutes.
• Remove the lid and stir, making sure mussels have popped open.
• Stir in butter.
• Once butter has melted, pour mussels and broth into a large bowl.
• Discard any mussels that did not open.
• Add grilled bread on the side.

What she's saying: "Enjoy!" Lucero says.