Place in a bowl and refrigerate until ready to use.
Add shallots or onion and sauté for 5 minutes.
Add garlic and sauté another minute.
Add the thyme, and red pepper flakes.
Season to taste with salt and pepper, then add the wine and bring to a boil.
Add mussels to the pot, cover, reduce heat and simmer until shells open, about 5 to 6 minutes. Discard any unopened mussels.