Mussels in spicy tomato sauce
1 large clove(s), halved
red pepper flakes
canned diced tomatoes
canned tomato juice
uncooked shelled mussels
60 small, 5 dozen, scrubbed and debearded
3 Tbsp, fresh, chopped
- Heat the oil in a Dutch oven over medium heat. Add the garlic and cook, stirring frequently, until golden, about 4 minutes. Add the bay leaf and red pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds.
- Add the tomatoes, tomato juice, and basil to the Dutch oven; bring to a boil over high heat. Reduce the heat, and simmer, stirring occasionally, until slightly thickened, about 5 minutes.
- Stir in the mussels and bring to a boil over high heat. Reduce the heat and simmer, covered, until the mussels open, about 3 minutes. Discard any mussels that do not open. Discard the bay leaf and garlic. Divide the mussels and liquid evenly among 4 bowl. Serve sprinkled with the parsley. Yields 15 mussels per serving.