Mussels in Spicy Tomato Cream Broth

By KimChi381

Enjoy the mussels simply with your hands using the shells to scoop up the spicy broth or remove all the mussels from the shells and enjoy them in the broth with a spoon. Either way, these mussels are a favourite for entertaining and to add some spice to your life.

Ingredients

• 1 tbsp Longo's extra virgin olive oil
• 4 cloves garlic, minced
• 1/2 tsp Longo's hot pepper flakes
• 1 cup dry white wine
• 1 cup Longo's hot & spicy arrabiata pasta sauce
• 1/4 cup whipping cream
• 4 lbs mussels, cleaned and rinsed
• 2 tbsp coarsely chopped Italian parsley
• 1 Longo's artisan baguette

Preparation

Step 1

1. In large heavy saucepan heat oil over medium heat and cook garlic and hot pepper flakes, stirring, for 30 seconds. Add wine and bring to a boil. Boil for 2 mins. Add pasta sauce and cream and return to the boil. Boil for 2 mins.

2. Meanwhile, discard any mussels that do not close when tapped. Add mussels and cover and cook, stirring occasionally for about 10 mins or until mussels are open. Discard any unopened mussels.

3. Sprinkle with parsley and serve with crusty baguette.