Steamed Mussels with Passata di Pomodoro, Chiles, and Herbs

• 1/2 cup extra-virgin olive oil
• 16 large garlic cloves, thinly sliced (about 1/2 cup)
• 4 scallions, thinly sliced on an extreme bias starting at the green ends and moving toward the root ends (white and green parts)
• 2 teaspoons kosher salt
• 2 teaspoons red pepper flakes
• 2 pounds Prince Edward Island mussels or other fresh mussels, scrubbed and beards removed
• 1 cup dry white wine
• 2 cups Passata di Pomodoro (page 25) or tomato sauce
• 1 cup fresh basil leaves, thinly sliced
• 40 chive spears, cut into 2-inch-long batonettes
• 1/2 cup fresh oregano leaves
• 4 Crostoni Bagnati (page 48)

1. Combine the olive oil, garlic, scallions, and salt in a large saute pan over medium-high heat, and saute until the garlic starts to brown slightly, 2 to 3 minutes.
2. Add the red pepper flakes, mussels, white wine, and passata and bring to a boil.
3. Reduce the heat to medium, cover the pan, and steam the mussels for 3 minutes.
4. Uncover the pan to check for doneness; if all but a few mussels have opened, discard those that did not open.
5. If many mussels remain unopened, steam them another minute.
6. Turn off the heat, add the basil, chives, and oregano, and stir to combine.
7. Spoon the mussels into four large bowls or soup plates, dividing them evenly, and ladle the broth over and around the mussels.
8. Cut each crostono in half diagonally, place the two halves on the side of each plate or bowl, and serve.
9. Bianco dAlcamo (Sicily)

extravirgin olive oil, garlic, scallions, kosher salt, red pepper, mussels, white wine, pomodoro, fresh basil, chive, fresh oregano, crostoni

Taken from www.epicurious.com/recipes/food/views/steamed-mussels-with-passata-di-pomodoro-chiles-and-herbs-393653 (may not work)