On low heat, melt 1/4 cup of the butter.

Add red onion, simmer until translucent (about 2 minutes).

Add leeks, simmer about 3 minutes.

Add remaining butter until melted.

Add chili flakes.

Turn up heat to med-high; depending on gas/electric wait until almost boiling point: THEN.

Add 1/4 cup wine; reduce 2 minutes.

Add remaining wine; reduce 2 minutes.

Add 1/2 cup chicken broth; reduce 3 minutes.

Add Black pepper and Garlic.

Add remaining chicken broth, bring to slow boil.

Once slow boil is acheived, put in your parsely, stir.

Put mussels into the pot; wait until the mollusks are opened.

Stir juices around mussels and serve with homemade garlic toast (french bread, fresh pressed garlic, fresh ground pepper and a dash of garlic salt; then the bread is broiled).

Drink a load of Sauvignon Blanc with this; and you will do the recipe justice!