How to Make It
Melt butter in a large saucepan with a tight-fitting lid over medium heat. Add garlic and half of the chiles and season with salt and pepper. Cook, stirring constantly, until fragrant, about 1 minute. Add mussels, wine, and broth.
Bring to a simmer, cover, and cook until mussels open, 4 to 6 minutes. (Discard any mussels that remain closed.) Spoon mussels and broth into bowls and top with remaining chiles and parsley. Serve with bread.