Mussel and Tomato Soup

• 2 teaspoons garlic minced
• 13 cup olive oil, extra-virgin
• 1 pinch sweet red bell peppers
• 1 cup tomatoes, canned chopped, drained

1. In a large saucepan, cook 2 teaspoons of garlic in 13 cup virgin olive oil for 1 minute.
2. Add 1 cup drained chopped canned plum tomatoes, a pinch of crushed red peppers and 2 pounds of cleaned, de-bearded mussels.
3. Cover and simmer until the mussels open.

garlic, olive oil, sweet red bell peppers, tomatoes

Taken from recipeland.com/recipe/v/mussel-tomato-soup-45351 (may not work)