EJ's Mussels

• 2 tablespoons olive oil
• 1 onion, sliced
• 2 tablespoons minced garlic
• 2 tablespoons freshly chopped parsley leaves
• 1 bay leaf
• 1 teaspoon red pepper flakes
• 2 tablespoons green onions
• Salt
• 2 pounds mussels, scrubbed and cleaned
• 1/2 cup milk

1. To a large saute pan with high sides over medium-high heat, add the olive oil and onions and begin to saute.
2. Add the garlic, parsley, bay leaf, crushed red pepper flakes, green onions and season with salt, to taste.
3. Add the mussels and milk and cover with a lid to steam until all the mussels have opened.
4. Discard any that have not opened.
5. Pour the mussels into a large bowl and serving

olive oil, onion, garlic, freshly chopped, bay leaf, red pepper, green onions, salt, mussels, milk

Taken from www.foodnetwork.com/recipes/emeril-lagasse/ejs-mussels-recipe.html (may not work)