Mussels with Tomato Broth
- 1 cup dry white wine
- 3 tablespoons extra-virgin olive oil
- 4 pounds mussels (preferably cultivated)
- 1 cup tomato sauce
- 3 garlic cloves
- ¼ teaspoon dried hot red pepper flakes
Cook garlic and red pepper flakes (if using) in oil in a 6- to 8-quart heavy pot over moderately low heat, stirring, until garlic is pale golden, 1 to 2 minutes. Add wine and boil over high heat 2 minutes. Add tomato sauce and mussels and cook over moderately high heat, covered, stirring occasion...