Spicy Steamed Mussels with Garlic Toast
2 pounds Saltspring Island Mussels
3 tbsp olive oil
4 slices peasant bread
1 whole garlic plus 15 cloves garlic, thinly sliced
4 scallions, thinly sliced on a diagonal
1/2 tsp salt
2 cups tomato puree
1 cup white wine
2 tsp red pepper flakes
1 handful fresh chive stems
1 cup loosely packed fresh basil, torn
1/2 cup fresh oregano
Brush 1 tsp olive oil on each slice of bread, toast til brown and crisp. Rub both sides with whole garlic, cut bread on diagtonal.
Heat remaining olive oil in a large skillet over medium high heat. Add garlic, onions and salt, cook until slightly coloured, ~5 minutes. Add mussels, tomato puree, wine & pepper flakes. Bring to a boil, cover and reduce heat and cook until mussels open, 1-2 minutes.
Uncover pan and add herbs, toss to combine. Discard any mussels that don't open. Divide mussels among 4 bowls and spoon broth over them. Serve with toast.
Recipe source: Epicurious