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Mussels with Spicy Tomato Sauce
In 5 to 6 quart saucepot or Dutch ove, heat 1 cup jarred spaghetti sauce, 1/2 cup dry white wine, and 1/4 teapoon crushed red pepper to boiling over medium-high heat. Reduce heat to medium-low and simmer 2 minutes, stirring frequently. Add 3 pounds mussels, scrubbed, with beards removed; cook and serve as in the Daily Recipe of April 16, 2009 sections 2 and 3. Sprinkle with 1/2 cup lossely pack fresh basil leaves, chopped instead of parsley.
In 5 to 6 quart saucepot or Dutch ove, heat 1 cup jarred spaghetti sauce, 1/2 cup dry white wine, and 1/4 teapoon crushed red pepper to boiling over medium-high heat. Reduce heat to medium-low and simmer 2 minutes, stirring frequently. Add 3 pounds mussels, scrubbed, with beards removed; cook and serve as in the Daily Recipe of April 16, 2009 sections 2 and 3. Sprinkle with 1/2 cup lossely pack fresh basil leaves, chopped instead of parsley.
