Grapeseed oilit's a good neutral oil that has a high smoke point
2Serrano or Thai chiliessplit
½cupdry white wineor as needed depending on how many mussels you are making
Special equipment: a wok or deep wide frying pan
Heat the wok over high heat, add some oil to coat the bottom, and have about ¼ inch sitting in the base of the wok.
Add the mussels and toss with the oil, stir (keep them moving around the wok, changing the bottom ones with the top ones); when half of them are opened, add the bay leaf; toss, then add the wine; immediately light on fire with a match (this is what makes them smokey, you can omit this step and they will still be good, just not as smokey) continue cooking and stirring them until they have opened.
Once most all of them are open, discard any unopened ones. Serve in a deep wide bowl, pouring some of the sauce over them along with some crusty bread.