Mussels With Burgundy Broth and Garlic Bread

• 2 tablespoons olive oil
• 4 garlic cloves, crushed
• 4 lbs mussels, cleaned and scrubbed
• 2 (14 ounce) cans Italian-style crushed tomatoes
• 3 cups red Burgundy wine
• 4 slices country bread, thick cut
• 2 garlic cloves, peeled
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh parsley, roughly chopped
• fresh ground black pepper

1. Heat the olive oil in a large pan.
2. Stir the crushed garlic cloves and cook for 30 seconds.
3. Add the mussels, tomatoes and the red Burgundy wine.
4. Cover with a lid and cook for 2-3 minutes or until all the mussels have opened.
5. Ladle into serving bowls, scatter over a little freshly chopped parsley.
6. Preheat the broiler.
7. Toast the bread doorsteps on both sides.
8. Remove from the broiler and whilst hot, rub with the garlic cloves.
9. Drizzle over the olive oil and sprinkle with the chopped parsley.
10. Season with freshly ground black pepper.

olive oil, garlic, mussels, italianstyle, red burgundy wine, country bread, garlic, extra virgin olive oil, fresh parsley, fresh ground black pepper

Taken from www.food.com/recipe/mussels-with-burgundy-broth-and-garlic-bread-229653 (may not work)