Zuppa di Mussels

• 2 lb fresh live mussels
• 1 head fresh garlic
• 1/2 bottle of pino grigio white wine
• 1 can 28oz chopped & diced tomatoes
• 2 large shallots
• 1 fresh lemon
• 1 tbsp salt
• 1/2 tbsp black pepper
• 1 tsp crushed red pepper flakes
• 6 fresh basil leaves
• 1 tbsp rough chopped fresh parsley
• 2 tbsp olive oil

1. Clean & scrub mussels with fresh water.
2. Heat olive oil in pot & add diced garlic & shallots.
3. When golden add mussels, wine & tomatoes with juice (before adding tomatoes put in bowl & hand crush the tomatoes)
4. Add all other ingredients including the juice of the fresh lemon except for the basil & parsley.
5. Let cook over medium heat for approximately 15 minutes occasionally stirring from bottom to ensure all the mussels cook evenly & open.
6. When all mussels have opened turn off heat & add roughly hand torn basil & parsley & stir
7. Pour into bowl & discard any mussels that did not open & serve with crostinis.
8. Toast slices of whole wheat Italian bread drizzled with olive oil & sprinkle with Italian herb seasoning & after toasting rub with fresh garlic.
9. The crostinis are awsome for dunking in the sauce & scooping up the garlic & shallots.

fresh live mussels, garlic, pino, tomatoes, shallots, lemon, salt, black pepper, red pepper, fresh basil, parsley, olive oil

Taken from cookpad.com/us/recipes/349710-zuppa-di-mussels (may not work)