- Heat olive oil in large skillet over medium heat. Add garlic and crushed red pepper; cook 1 minute, stirring constantly. Add wine & thyme; bring to boil and simmer 3 minutes. Add tomato, salt & pepper and again bring to boil. Reduce heat and cook 1 minute.
- Add mussels and bring to boil. Cover, reduce heat slightly and cook until shells open, about 4 minutes. Toss with parsley & fresh basil. Serve a crusty baguette for slurping in sauce. (Discard any unopened shells)
Note: For more facts on mussels visit Chef De Cuisine:
- Combine all ingredients. In 2 batches, process 1/2 at a time. Can refrigerate until ready to serve.
- Gently heat in saucepan on low heat until piping hot. Adjust seasoning. Serve topped with chopped basil & garlic croutons.