- 2 tablespoons EVOO
- 2 cloves garlic, minced
- 1 teaspoon crushed red pepper
- 1 14 1/2 ounce can diced tomatoes
- 1/4 cup white wine
- 1 bay leaf
- 1 pound mussels
Place skillet on grill over medium. Add EVOO, garlic and red pepper; cook 1 minute. Add tomatoes, wine and bay leaf; simmer 5 minutes. Add mussels; cook, covered, 8 minutes.