Mussels Triestina - (Cozze alla Triestina) from Felidia Cookbook

Ingredients

• 6 tablespoons extra-virgin olive oil
• 6 garlic cloves, 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 and scrubbed clean
• 1 bunch scallions, chopped
• ½ cup chopped fresh parsley
• 2 to 4 tablespoons dried breadcrumbs
• Crusty bread, for serving

Instructions

1. 1
   In a large Dutch oven, heat 4 tablespoons of the olive oil over medium-high heat.
2. 2
   When the oil is hot, add the garlic, and cook until it is sizzling and just golden around the edges, about 2 minutes.
3. 3
   Add the onion, and cook, stirring occasionally, until softened, about 5 minutes.
4. 4
   Sprinkle in the bay leaves and 1/2 teaspoon salt.
5. 5
   Push the vegetables aside and make a hot spot in the bottom of the pan.
6. 6
   Add the peperoncino and let it toast for a minute.
7. 7
   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.
8. 8
   Once the wine has reduced, add the mussels and scallions.
9. 9
   Stir, and adjust the heat so the sauce is simmering.
10. 10
    Cover, and simmer until the mussels open, about 5 minutes. Most of the mussels should have opened (discard any that have not).
11. 11
    Sprinkle with the parsley.
12. 12
    Stir in enough breadcrumbs to slightly thicken the bubbling sauce.
13. 13
    Drizzle with the remaining 2 tablespoons olive oil, and toss well.
14. 14
    Transfer the mussels to a serving bowl, and pour the juices over the top.
15. 15
    Serve immediately with crusty bread.