Mussels with Aleppo Pepper, Garlic, and Charred Lemon

Heat the olive oil in a small heavy-bottomed pan over medium-high heat. Add the minced garlic and Aleppo pepper, stirring for 30 seconds until the oil is fragrant and vibrant red.

Add the cleaned mussels to the pan and cover immediately with a tight-fitting lid. Steam for 3-4 minutes, shaking the pan occasionally, until every shell has popped open. Discard any that remain closed.

While the mussels steam, toast the pita bread directly over a gas flame or in a toaster until lightly charred and warm. Slice into small triangles.

Transfer the mussels and the aromatic pan juices to a shallow bowl. Squeeze half a lemon over the top, sprinkle with an extra pinch of Aleppo pepper, and serve alongside the warm charred pita for mopping up the spicy garlic broth.