Mussels in Tomato-Basil Broth Recipe

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Ingredients

3 Tbsp extra-virgin olive oil
8 to 10 garlic cloves, minced
2 cups canned crushed tomaotes
1 cup dry white wine
2 dashes red pepper flakes
2 pounds mussels
A big handful of roughly chopped fresh basil
Crusty bread

Preparation

Step 1

Heat the oil over high heat in a pot large enough to hold the mussels comfortably. Add the garlic and cook just until you can smell it, about 30 seconds. Pour in the tomatoes, wine, and 1 cup of water. Add the red pepper flakes and a big pinch of salt. Bring to a biol and cook until the broth is slightly thickened, 10 to 15 minutes.

Stir the mussels into the broth, cover the pot, and cook until the mussels open, 4 to 5 minutes. Throw in the basil and give a good stir. Slice the bread into dipping-size pieces. Toast the pieces in a skillet or oven, if desired.