Mediterranean Mussels With Wine

• 4 slices (1/2 inch thick) crusty Italian bread
• 2 Tbsp. Bertolli(R) Extra Virgin Olive Oil
• 1/8 tsp. crushed red pepper flakes (optional)
• 1 cup chopped sweet onion
• 1 clove garlic, finely chopped
• 1/4 cup dry white wine
• 1 pouch Bertolli(R) Premium Sun Ripened Tomato and Olive Pasta Sauce
• 1 bag (2 lb.) mussels, well scrubbed*
• 1 Tbsp. finely chopped fresh parsley

1. Brush both sides of bread with 1 tablespoon Olive Oil. Heat 5-quart saucepot over medium-high heat and cook bread, turning once, 3 minutes or until golden brown. Remove bread and set aside.
2. In same saucepot, heat remaining 1 tablespoon Olive Oil with red pepper flakes over medium-high heat and cook onion, stirring occasionally, 4 minutes or until tender. Add garlic and cook, stirring frequently, 30 seconds. Stir in wine and cook, stirring frequently, 1 minute. Stir in sauce and bring just to a boil. Reduce heat to medium-low and add mussels. Cover and simmer 10 minutes or until mussels open. (Discard any unopened shells). In serving bowls, evenly arrange garlic toasts, then top with mussel mixture and sprinkle with parsley.

crusty italian bread, olive oil, red pepper, sweet onion, clove garlic, white wine, tomato, mussels, parsley

Taken from www.epicurious.com/recipes/member/views/mediterranean-mussels-with-wine-1270430 (may not work)