1 2 lb. bag of live mussels
1 16 oz. can of crushed tomatoes
1/2 cup of white wine
4 cloves of garlic, minced
1 tablespoon of olive oil
2 teaspoons of dried Italian seasoning
1 teaspoon crushed red pepper (optional)
1 loaf of Italian Bread for dipping
Sit mussels in water for 5-10 minutes until they release sand. Rinse.
Heat oil in pan and add garlic. Saute for 3 minutes and add spices and white wine. Simmer until alcohol has burned off (about 4 minutes) and add crush tomatoes. Bring temperature up until sauce is boiling.
Add mussels and stir until the mussels have opened. Discard any remaining closed mussels.
Serve with broth in a large bowl and accompany with crusty Italian bread for dipping.