Mussels in Tomato-Basil Broth

1. 1

   Heat the oil over high heat in a pot large enough to hold the mussels comfortably.

2. 2

   Add the garlic and cook just until you can smell it, about 30 seconds.

3. 3

   Pour in the tomatoes, wine, and 1 cup of water.

4. 4

   Add the red pepper flakes and a big pinch of salt.

5. 5

   Bring to a boil and cook until the broth is slightly thickened, 10 to 15 minutes.

6. 6

   Stir the mussels into the broth, cover the pot, and cook until the mussels open, 4 to 5 minutes.

7. 7

   Throw in the basil and give a good stir.

8. 8

   Slice your bread into dipping-size pieces.

9. 9

   Toast the pieces in a skillet or oven.

10. 10

    Carefullyso that you dont splash tomato all over the placeladle the mussels and broth into a large bowl and bring them out to the table along with the bread.

11. 11

    Have individual plates to eat over and to put your shells in.

* Per serving · 4 servings · Values may vary.

No additional tips available.