Ingredients
2 tbsp extra-virgin olive oil
1 small onion, chopped
3 garlic cloves, minced
1 tsp dried basil
1/4 tsp red pepper flakes
3/4 cup white wine
1/4 cup water
1 cup canned crushed tomatoes
4 lbs mussels, scrubbed and beards removed
Preparation
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.
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.
