Mussels In Tomato Sauce

• 2 pounds fresh mussels
• Olive-oil flavored vegetable cooking spray
• 2 teaspoons olive oil
• 3 tablespoons minced garlic
• 2 (14 1/2-ounce) cans no-salt-added diced tomatoes, undrained
• 1 cup water
• 1/2 cup dry red wine
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon salt
• 1/2 teaspoon dried crushed red pepper
• Fresh parsley sprigs (optional)
• 8 (1 1/2-ounce) pieces French bread

1. Remove beards on mussels, and scrub shells with a brush. Discard opened, cracked, or heavy mussels (they're filled with sand). Set remaining mussels asideM1
2. Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add garlic; saute 1 minute. Add tomato, water, and wine; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes. Stir in chopped parsley, salt, and pepper. Add mussels. Cover and cook 5 minutes or until mussels open; discard unopened mussels. Garnish with parsley sprigs, if desired. Serve with French bread.

fresh mussels, oliveoil, olive oil, garlic, salt, water, red wine, parsley, salt, red pepper, parsley sprigs, bread

Taken from www.myrecipes.com/recipe/mussels-tomato-sauce (may not work)