Mussel and Tomato Soup

1. 1

   In a large saucepan, cook 2 teaspoons of garlic in 13 cup virgin olive oil for 1 minute.

2. 2

   Add 1 cup drained chopped canned plum tomatoes, a pinch of crushed red peppers and 2 pounds of cleaned, de-bearded mussels.

3. 3

   Cover and simmer until the mussels open.

* Per serving · 4 servings · Values may vary.

No additional tips available.