- 4 large garlic cloves, 1 crushed, 2 minced
- 1 cup dry white wine
- 2 pounds mussels, rinsed and scrubbed
- 3 tablespoons good olive oil, divided
- 2 14.5-ounce cans diced, peeled tomatoes
- 1 1/2 teaspoons red chili flakes
- salt and pepper to taste
- 1 pound spaghetti
- 3 tablespoons fresh parsley, finely chopped
Add crushed garlic clove and Prophecy Sauvignon Blanc to a wide saucepan and bring to a boil. Add mussels, cover and cook for 4 minutes, or until mussels open up. Transfer all open mussels to a bowl. Discard all mussels that did not open. Strain ½ cup of the mussel broth and reserve.
When the mussels are cool enough to handle, remove 1/2 from their shells and transfer to a small bowl. Leave the rest of the mussels intact. Set aside while you cook the tomato sauce and pasta.
Heat olive oil over medium in a large pan. Add minced garlic and cook until fragrant. Add the tomatoes, the reserved mussel broth and the chili flakes and simmer for 15-20 minutes, uncovered. Season with salt and pepper.
Meanwhile, bring a pot of water to a rolling boil and season generously with salt. Cook your pasta al dente, following the package directions. Drain the pasta.
Toss the pasta and the mussel meat (without shells) into th pot of tomato sauce and toss gently until all pasta is coated in sauce. Divide the pasta between 4 bowls, top with intact (shell on) mussels, drizzle with extra-virgin olive oil and garnish with parsley. Enjoy immediately!