15 minutes prep time

Ingredients:

• 1/4 cup Extra Virgin Olive Oil
• 2 Garlic Cloves, smashed
• 1 1/2 cup Dry White Wine
• 4 lbs. Mussels 
• 1/4 cup Flat-Leaf Parsley, coarsely chopped
• Salt & Pepper, to taste
• 1 tsp. Dried Red Chiles, optional
• 1/4 cup Unsalted Butter, optional

Cooking Instructions:

• In a deep skillet, heat 1/4 cup of olive oil
• Add the smashed garlic and chiles. Cook over moderate heat for 2 min
• Add the wine and cook over moderately high heat for 2 min
• Stir in the mussels and cook over high heat until the mussels open (about 3 min)
• With a slotted spoon, transfer the mussels to a bowl
• Stir the parsley and butter (if desired) into the skillet
• Boil the broth for about 1 min
• Season with salt and pepper to taste 
• Pour the broth over the mussels 
• Serve with toasted bread