Mussels in White Wine

• 4 lbs. fresh mussels
• 2 Tbsp olive oil
• 2 cups dry white wine
• 1/4 tsp red pepper flakes
• 4 cloves garlic, minced
• 3 Tbsp cold unsalted butter
• 1/4 cup flat leaf parsley, roughly chopped
• Crusty bread and lemon wedges, for serving.

Scrub mussels in water, remove beards.
Discard any not tightly closed.

Heat oil with garlic and red pepper flakes in large pot or Dutch oven on medium-low until beginning to turn golden brown, 4 minutes.

Add wine and bring to a boil on medium high, then boil 2 minutes.

Add 1/4 tsp salt, then quicly add mussels and cover.

Cook, covered, allowing mussels to steam, shaking the pot occasionally, until shells open, 4-6 minutes.

Uncover and discard any mussels that have not opened after being cooked.

Add cold butter and cook 2 minutes, stirring.

Remove open mussels with a slotted spoon and put in bowls.

Add the parsley to the remaining broth.

Stir, then pour over mussels and serve with crusty bread and lemon wedges.