Mussels with Tomato Broth

Mussels with Tomato Broth
Photo by Romulo Yanes


  • ¼ teaspoon dried hot red pepper flakes
  • 1 cup tomato sauce
  • 3 tablespoons extra-virgin olive oil
  • 1 cup dry white wine
  • 3 garlic cloves
  • 4 pounds mussels (preferably cultivated)

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...

View full recipe at Epicurious


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