Steamed Mussels

4 pounds mussels #188; cup extra virgin olive oil 4 garlic cloves, chopped #189; teaspoon red pepper flakes (optional) 1 cup dry white wine Black pepper to taste 2 tablespoons parsley, chopped, plus more for garnish 2 tablespoons fresh basil, chopped, plus more for garnish Clean mussels under cold water with vegetable brush and remove "beards" between the shells by cutting with scissors or tugging with fingers. Discard any mussels with broken or open shells. Heat oil in large frying pan, add garlic, red pepper flakes and shell-on mussels and mix well. Add wine, black pepper, parsley and basil. Cover tightly and cook 5-7 minutes on medium to high heat until mussels open. Discard any that did not open. Serve in large bowl, sprinkled with additional parsley and basil. Serves eight as an appetizer. Cook's note: Mussels may be served over cooked pasta for an entree.