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
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