Mussels in Spicy Broth

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    mussels-in-spicy-broth-1209
    • Cook Time
    • Prep Time
    • 4Servings

    Ingredients

    • 1/4 cup extra-virgin olive oil, plus more for drizzling
    • 3 cloves garlic, finely chopped
    • 1/4 teaspoon crushed red pepper
    • 1 28 ounce can crushed tomatoes
    • 1 tablespoon red wine vinegar
    • 1/2 teaspoon sugar
    • 1/3 cup chopped flat-leaf parsley
    • 2 1/2 pounds mussels, scrubbed and debearded
    • 4 thick slices peasant bread

    Preparation

    In a large pot, heat the olive oil over medium-high heat. Stir in the garlic and crushed red pepper and cook for 1 minute. Add the tomatoes, vinegar, sugar and 1 cup water. Bring to a boil, cover, lower the heat to medium and cook for 10 minutes.

    Stir in half of the parsley, add the mussels, cover and cook until the mussels open, about 5 minutes. Divide the mussels and broth among 4 bowls, sprinkle with the remaining parsley and drizzle with olive oil. Serve with the bread.