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1
In a large pot over medium heat, heat the olive oil.
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2
Then add the garlic and saute it for about 2 minutes, being careful not to brown it.
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3
Add the wine and bring the heat up to high.
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4
Bring the wine to a boil and simmer for another two minutes.
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5
Reduce the heat to medium low and add the tomatoes (I crush the whole tomatoes out of the can by hand, removing any hard stem ends and discarding those.
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6
Then, pour the remaining sauce from the can into the pot as well).
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7
Add the salt and the black and red peppers.
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8
Once the sauce is at a light simmer, add the mussels, give them a stir, raise the heat to medium and cover the pot.
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9
Cook for about 6 to 8 minutes, or until all of the mussels have opened, then stir in the parsley.
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10
Remove any un-opened mussels and discard them.
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11
Serve with the warm baguette or over pasta, if desired.
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12
Notes: There are a lot of different methods people use to clean their mussels.
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13
I know.
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14
Ive tried them all!
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15
Theres soaking them in water with cornstarch, cornmeal or flour.
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16
Honestly, I havent noticed any of those methods working much better than just soaking them in a large bowl for about 15 to 20 minutes in cold water and a little bit of sea salt.
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17
Thats what I do.
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18
But then, I dont scrub the mussels either.
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19
Ill pull an occasional beard here and there, but honestly, Im weird.
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20
Im OK with that stuff!
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21
And really, a lot of the mussels in the stores now are rope cultured, so they are pretty clean.
