In large saucepan add the oil, the red pepper flakes and stir while cooking over medium high heat. Add the ginger, stir and continue to cook for two minutes.
Add the garlic, stir and cook for one more minute.
Now add the onion, reduce the heat to medium and cook, stirring well for two more minutes.
Stir in the parsley, cook for one more minute and add salt and pepper.
Add the fresh mussels stirring to incorporate all the ingredients and cook for two minutes.
Increase the heat to medium high add the sparkling wine, cook for two more minutes then add the chicken stock and continue to cooking until all the mussels have opened, about four to six minutes. Discard those mussels that have not opened.
Add the butter and stir well until it completely melts into the sauce.
Serve the Mussels in individual bowls and make sure you pour plenty of sauce with each serving.
For a bit of extra flavor add some extra chopped parsley, about two teaspoons on top of each serving.
4 tablespoons extra virgin olive oil
½ teaspoon red pepper flakes
1 fresh piece of ginger, 4-5 inches long, peeled and cut into quarter inch dice
6 garlic cloves, sliced thick
½ cup red onion, chopped
2 tablespoons fresh parsley, chopped
½ teaspoon salt
½ teaspoon pepper
3 pounds fresh mussels
1 cup white sparkling wine
1 cup chicken or fish stock
2 tablespoons softened butter
6 teaspoons fresh parsley, finely chopped(optional)