1/4 cup olive oil
1 small red onion, sliced thinly
3 cloves garlic, minced
1 cup dry white wine
1 cup chopped fresh tomatoes
Pinch dried red pepper flakes
2 pounds mussels, scrubbed and debearded
salt and freshly ground black pepper to taste
1 tbsp. chopped fresh parsley
1 tbsp. chopped fresh basil
grilled bread
In a large pot, heat the oil over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 3 minutes. Stir in the white wine, tomatoes and red-pepper flakes. Reduce the heat and simmer, partially covered, for 10 minutes, stirring occasionally.
Discard any mussels that have broken shells or that don’t clamp shut when tapped. Add the mussels to the pot, toss gently to coat with tomato mixture. Cover, raise heat to medium high and bring to a boil. Cook, shaking the pot occasionally, just until the mussels open, about 3 minutes. Remove the open mussels. Continue to boil, uncovering the pot as necessary to remove the mussels as soon as their shells open. Discard any that do not open.
Season the broth to taste with salt and pepper.. Ladle the broth over the mussels, sprinkle with herbs and serve with the grilled bread.
Serves 4 as a starter.
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