Mussels Fra Diavolo

Ingredients

• 2½ lb Mussels
• 28 oz Crushed Tomatoes
• 4 clove Garlic
• ½ cup Dry White Wine
• 2 tbsp Olive Oil
• 1 tsp Red Pepper Flakes
• ¼ cup Fresh Parsley
• ½ tsp Salt
• ¼ tsp Black Pepper
• 1 loaf Crusty Bread (optional)

Steps

1. Clean and de-beard the mussels thoroughly under cold running water.
2. Heat olive oil in a large pot or Dutch oven over medium heat. Add minced garlic and red pepper flakes, cooking until fragrant, about 1 minute.
3. Pour in the dry white wine and bring to a simmer, scraping up any browned bits from the bottom of the pot.
4. Add the crushed tomatoes, salt, and pepper. Bring the sauce to a gentle simmer and cook for 5-7 minutes to allow flavors to meld.
5. Add the cleaned mussels to the pot, cover tightly, and cook for 5-7 minutes, or until all mussels have opened. Discard any unopened mussels.
6. Stir in fresh chopped parsley. Serve immediately in bowls with crusty bread for dipping.