- 3 tablespoons extra virgin olive oil
- 8 to 10 garlic cloves, finely chopped
- 2 cups canned crushed tomatoes
- 1 cup dry white wine
- 2 dashes hot red pepper flakes
- Salt
- 2 pounds mussels
- A big handful of roughly chopped fresh basil
- Crusty bread
- 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 boil 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 your bread into dipping-size pieces. Toast the pieces in a skillet or oven.
- Carefully—so that you don’t splash tomato all over the place—ladle the mussels and broth into a large bowl and bring them out to the table along with the bread. Have individual plates to eat over and to put your shells in.