Ingredients
- 2 tablespoons olive oil (extra-virgin)
- 1 small yellow onion (chopped)
- 3 garlic cloves, minced
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (to taste)
- 3/4 cup white wine
- 1/4 cup water
- 1 cup crushed tomatoes (canned)
- 4 pounds mussels (scrubbed and beards removed, ** see heading)
How to Make
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Step 1: Heat oil in a 6- to 8-quart heavy saucepan or Dutch oven over medium high heat. Add onion, garlic, basil, and red pepper flakes. Cook, stirring occasionally, for 3 minutes, reducing heat if onions begin to brown.
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Step 2: Add wine and water, increase heat to high, bring to a boil, and cook 1 minute. Add tomatoes and mussels; cover and cook until mussels open, 6 to 8 minutes. Serve hot.
We hope you enjoy this recipe!
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