Tomato And Chili Mussels

• 1 tbsp olive oil
• 1 None red onion, thinly sliced
• 2 cloves garlic, thinly sliced
• 3/4 cup white wine
• 1 can (15 oz) diced tomatoes
• 1 tsp red pepper flakes
• 2 lbs black mussels, cleaned
• 1/2 cup heavy cream
• 1/2 cup frozen peas
• 1 tbsp chopped fresh flat-leaf parsley, plus additional, to garnish
• None None Crusty bread and lemon wedges, to serve

1. Heat oil in a large saucepan on medium heat. Saute onion and garlic for 2-3 mins, until tender. Add wine and bring to a boil. Cook for 2-3 mins, until reduced by half. Add tomatoes and red pepper flakes. Bring to a simmer.
2. Stir in mussels. Cook, covered, for 2-3 mins, until mussels open. Stir in cream, peas and parsley. Simmer for 1-2 mins, until heated through. Garnish with additional parsley. Serve with bread and lemon wedges.

olive oil, red onion, garlic, white wine, tomatoes, red pepper, black mussels, heavy cream, frozen peas, parsley, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/32080 (may not work)