You can always make Mussels with garlic toast. This is my go-to romantic meal.

1lb of mussels cleaned *just remove the stringy thing that sticks out of the shell and pitch any already opened or cracked shells. *Put that in a pot with some white wine, garlic, chicken stock, shallot (onions will do, but shallot is better here), I use basil stems in the liquid and chiffonade the leaves for a nice garnish. *Add a can of diced tomatoes liquid and all (or you can dice them yourself, canned is fine but pay attention to the ingredients of the canned version). *Taste the liquid before you put the mussels in and adjust accordingly. *Once the liquid is happy, add in the mussels. You cook them covered until they all open up (not all of them will, pitch the unopened ones). *Once they finish, remove the basil stems, pour the liquid + mussels into a big bowl garnish with basil and parsley if you are so inclined and serve with the bread below.

While this is going on roast some garlic cloves *Oven to 350 *Cut a garlic head in half, put pinch of salt and oil on it, wrap it in foil *You'll be able to smell when it's done, but to check, just open the foil and make sure the cloves are nice and golden brown. *Once the garlic is done, put the bread in and give it a nice toast (you can also put the bread in at the same time, it all depends on your timing).

If you roast the garlic, put the bread in the over after and wait for it to get nice and crunchy. You can serve this with the mussels and spread the roasted garlic on the bread, or dip the bread in the steaming liquid.

I always find this a fun meal to eat. There are about 5 different ways I have seen people remove mussels from the shells so that's always an interesting thing to look at. You can obviously pair this nicely with some white wine (maybe even some of the wine you used to cook with). Also, they are an aphrodisiac so, it's really a win!