Ingredients:
-2 pounds mussels
-1 ¼ cup dry white wine
-1 ¼ cup hand crushed San Marzano tomatoes
-4 cloves garlic minced
-2 small shallots minced
-2 TB extra virgin olive oil
-1 TB butter
-Crusty Italian bread
-Salt & pepper
-Crushed red pepper flakes
Directions:
-Clean mussels with a brush.
-Discard any mussels that have already opened.
-In a large pot, cook the garlic and shallots in the olive oil on
medium heat for about 3-4 minutes or until softened.
-Add the wine and the tomatoes and season with salt, pepper, and red pepper flakes to taste. Turn heat up to medium-high and bring
to a boil.
-While the tomato wine broth is heating, but a loaf of Italian bread into thick slices. Drizzle with olive oil, salt, and pepper on both sides, and char them under the broiler for 2-3 minutes on each side.
-Once broth has come to a rapid boil, add the mussels, stir to evenly distribute, cover, and cook for 4 minutes or until the mussels have opened. Be sure not to overcook!
-Serve the mussels with the Italian bread & enjoy!
