Chile-Steamed Mussels with Green Olive Crostini

• 1/4 cup extra-virgin olive oil
• 6 garlic cloves, thinly sliced
• 1 medium red onion, finely chopped
• 1 red bell pepper, finely chopped
• 2 jalapenos, seeded and thinly sliced
• 1 habanero, seeded and thinly sliced
• 2 cups dry white wine
• 1 cup tomato sauce
• Salt and freshly ground pepper
• 4 pounds black mussels, scrubbed and debearded
• 4 scallions, thinly sliced
• Green Olive Crostini, for serving

1. In a large pot, heat the olive oil.
2. Add the garlic, onion, bell pepper, jalapenos and habanero.
3. Cook over moderately high heat, stirring occasionally, until the onion is golden, about 5 minutes.
4. Add the wine and boil over high heat for 1 minute.
5. Add the tomato sauce, season with salt and pepper and bring to a boil.
6. Add the mussels, cover and cook, shaking the pot a few times until the mussels open, about 5 minutes; discard any that don't open.
7. Divide the mussels and broth among 8 bowls; sprinkle with scallions and serve.

extravirgin olive oil, garlic, red onion, red bell pepper, jalapenos, habanero, white wine, tomato sauce, salt, black mussels, scallions, green olive crostini

Taken from www.foodandwine.com/recipes/chile-steamed-mussels-green-olive-crostini (may not work)