Instructions: 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 to 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.

This recipe yields 4 servings.

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