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.