We love this with a big baguette to absorb the sauce. Riverwalk Café is where we first had this spicy version and now we can no longer enjoy these with just a light wine broth.
- Kimberly
Ingredients
- 1/4 cup olive oil
- 1 chopped onion
- 6 cloves garlic, minced
- 3 Tbs chopped parsley
- 2 cups drained canned tomatoes in thick puree, chopped (from 28 oz can)
- 1/4 tsp dried thyme
- 1/4 tsp dried red pepper flakes
- 4 lbs mussels, scrubbed and de-bearded
- 1/8 tsp fresh ground pepper
- Dashes of tabasco sauce
Preparation
In large skillet, over moderately low heat, add the onion and garlic and cook until onion is translucent (5 minutes). Stir in parsley, tomatoes, thyme and red pepper. Reduce heat and simmer about 25 minutes stirring occasionally.
Add mussels to the pot and stir. Cover and bring to boil (about 3 minutes until they open). Remove mussels to platter as they pop open.
Add pepper to the broth. Ladle over broth over mussels and serve with garlic toast.