Creamy Tomato And Chili Mussels

• 1 tbsp olive oil
• 1 None red onion, thinly sliced
• 2 cloves garlic, thinly sliced
• 1 cup white wine
• 1 can (14 oz) diced tomatoes
• 1 tsp red pepper flakes
• 2 lbs mussels, scrubbed and bearded
• 1/2 cup heavy cream
• 2 tbsp chopped parsley
• None None Crusty bread, to serve

1. Heat oil in a large saucepan on high heat. Saute onion and garlic 2-3 mins, until tender.
2. Stir in wine. Bring to a boil on high heat. Reduce heat to low and simmer 3-4 mins, until reduced by half. Stir in tomatoes and red pepper flakes. Return to a boil.
3. Add mussels. Simmer, covered, 2-3 mins, until mussels open (discard any unopened ones).
4. Stir in cream and 1/2 the parsley. Simmer 1-2 mins. Sprinkle with remaining parsley. Serve with crusty bread.

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

Taken from recipes-plus.com/api/v2.0/recipes/30954 (may not work)