3 tbsp (45 ml) extra-virgin olive oil
8 to 10 cloves garlic, finely chopped
19-oz (540-ml) can crushed tomatoes, with their juice
1 cup (250 ml) dry white wine
2 pinches hot red pepper flakes
2 lb (900 g) mussels, scrubbed clean
1/2 cup (125 ml) coarsely chopped fresh basil


Over medium heat, heat oil in a heavy pot large enough to hold the mussels easily and cook garlic just until you can smell it, about 30 seconds, being careful not to burn.

Pour in the tomatoes, wine and 1 cup (250 ml) cold water. Add red pepper flakes and a big pinch of salt. Bring to a boil and cook until liquid is slightly reduced and thickened, 10 to 15 minutes. 

Stir mussels into the broth, cover pot and cook until mussels open, four to five minutes. (Discard any mussels that do not open.) Stir in basil.

Ladle mussels and broth into two large bowls and serve at once.




This recipe is from How To Cook Fish -


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