Heat oil in large heavy pot over medium. Cook garlic, stirring often, until golden, about 2 minutes. Add parsley, mussels, wine, and red pepper flakes; stir to coat. Cover and cook, stirring halfway through, until mussels open, about 4 minutes. Uncover and transfer opened mussels to a large bowl with a slotted spoon. If any mussels are still closed, cover pot again and cook until opened, about 1 minute more. Transfer open mussels to bowl; discard any that remain closed.
"Reprinted with permission from ‘Italian American’ by Angie Rito and Scott Tacinelli. Copyright 2021. Photographs by Christopher Testani. Published by Clarkson Potter, an imprint of Penguin Random House."
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