Serves 4 to 6
- 6 tablespoons extra-virgin olive oil
- 6 cloves garlic, crushed and peeled
- 1 large onion, sliced ½ inch thick
- 3 fresh bay leaves, or 4 dried bay leaves
- Kosher salt
- ¼ teaspoon peperoncino flakes
- 2 cups dry white wine
- 3 pounds mussels, soaked, debearded if necessary, and scrubbed clean
- 1 bunch scallions, chopped
- ½ cup chopped fresh parsley
- 2 to 4 tablespoons dried breadcrumbs
- Crusty bread, for serving
In a large Dutch oven, heat 4 tablespoons of the olive oil over medium-high heat. When the oil is hot, add the garlic, and cook until it is sizzling and just golden around the edges, about 2 minutes. Add the onion, and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle in the bay leaves and ½ teaspoon salt. Push the vegetables aside, and make a hot spot in the bottom of the pan. Add the peperoncino to this spot, and let it toast for a minute. Pour the white wine into the pot. Bring to a boil, and cook until the wine is reduced by half, about 3 to 4 minutes.
Once the wine has reduced, add the mussels and scallions. Stir, and adjust the heat so the sauce is simmering. Cover, and simmer until the mussels open, about 5 minutes. Most of the mussels should have opened (discard any that have not). Sprinkle with the parsley. Stir in enough breadcrumbs to thicken the bubbling sauce slightly. Drizzle with the remaining 2 tablespoons olive oil, and toss well. Remove the bay leaves. Transfer the mussels to a serving bowl, and pour the juices over the top. Serve immediately with crusty bread.