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Ingredients:

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•   2 Frozen Mussels (Tomato Garlic)
•   2 tbsp OVOO
•   4 cloves garlic
•   1 small onion (Chopped)
•   1 Can 14.5 Crush Tomatoes
•   1/2 cup Dry White Wine (I used Sauvignon Blanc)
•   1/2 Cup Seafood Stock (I used Better Than Bouillon Lobster Paste )
•   1 Tsp Red Pepper Flakes
•   1 Tsp Smoked Paprika
•   1 Tsp Dried Oregano
•   1 tbsp Chopped Parlsey
•   1 tbsp Butter (optional, for richness)
•   Crusty Bread (for serving)
•   salt (to taste)
•   black pepper (to taste)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

1. Sauté aromatics – In a large pan or Dutch oven or pan, heat olive oil over medium heat. Add garlic, onion, and red pepper flakes. Sauté until softened and fragrant (about 2-3 minutes).

2. Add your White Wine. Allow that White Wine to reduce for 2 to 3 minutes. Until that sharp alcohol smell goes away.

3. Build the sauce – Add crushed tomatoes, broth, smoked paprika, oregano, salt, and black pepper. Stir and let simmer for 5 minutes to meld the flavors.

4. Cook the mussels – Add the mussels to the pan, cover, and cook for 5-7 minutes, stirring occasionally, until the mussels are heated through. (If using frozen mussels in the shell, cook until they fully open.)

5. Finish the dish – Stir in butter (if using) and chopped parsley. Adjust seasoning if needed.

6. Serve – Ladle the mussels and sauce into bowls, and serve with crusty bread to soak up the flavorful broth.