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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 Bread Crumbs
1/2 cup Chicken Stock (optional)
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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 white wine, and bring to a boil. Then simmer for 2 minutes. Add mussels and parsley. Cover tight and cook over medium flame until shells open (approximately 3-5 minutes). Add parsley, butter and bread crumbs, and if the mussels do not have enough juice, you can add chicken stock. Bring all to a vigorous boil for 2 minutes, shaking the skillet well so that all ingredients mix well.
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