Cozze Al Vino Bianco (Mussels in a White Wine Sauce)

2 Whole garlic cloves; crushed
2 tb Olive oil
1 c Onions; julienned
1 pn Red pepper flakes
2 Sprigs fresh thyme
1 c Dry white wine
64 Mussels (approximately 3 pounds)
2 tb Chopped Italian parsley
2 tb Butter
2 tb Breadcrumbs
1/2 c 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.

Yield: 4 servings