Mussels in Tomato-Basil Broth

• 3 tablespoons extra virgin olive oil
• 8 to 10 garlic cloves, finely chopped
• 2 cups canned crushed tomatoes
• 1 cup dry white wine
• 2 dashes hot red pepper flakes
• Salt
• 2 pounds mussels
• A big handful of roughly chopped fresh basil
• Crusty bread

1. Heat the oil over high heat in a pot large enough to hold the mussels comfortably.
2. Add the garlic and cook just until you can smell it, about 30 seconds.
3. Pour in the tomatoes, wine, and 1 cup of water.
4. Add the red pepper flakes and a big pinch of salt.
5. Bring to a boil and cook until the broth is slightly thickened, 10 to 15 minutes.
6. Stir the mussels into the broth, cover the pot, and cook until the mussels open, 4 to 5 minutes.
7. Throw in the basil and give a good stir.
8. Slice your bread into dipping-size pieces.
9. Toast the pieces in a skillet or oven.
10. Carefullyso that you dont splash tomato all over the placeladle the mussels and broth into a large bowl and bring them out to the table along with the bread.
11. Have individual plates to eat over and to put your shells in.

extra virgin olive oil, garlic, tomatoes, white wine, salt, mussels, handful of roughly, crusty bread

Taken from www.cookstr.com/recipes/mussels-in-tomato-basil-broth (may not work)