2 whole garlic cloves — crushed
2 tablespoons olive oil
1 cup onions — julienned
1 Pinch red pepper flakes
2 sprigs fresh thyme
1 cup dry white wine
64 mussels (approximately 3 pounds)
2 tablespoons chopped Italian parsley
2 tablespoons butter
2 tablespoons breadcrumbs
1/2 cup chicken stock (optional)
In a deep skillet, cook the garlic cloves until golden in the olive oil. Add onions and cook until wilted. Add red pepper flakes, thyme, and whitewine, and bring to a boil. Then simmer for 2 minutes.
Add mussels and parsley. Cover tight and cook over medium flame untilshells open (approximately 3-5 minutes). Add parsley, butter andbreadcrumbs, and if the mussels do not have enough juice, you can addchicken stock. Bring all to a vigorous boil for 2 minutes, shaking theskillet well so that all ingredients mix well.