Ingredients

• 3 garlic cloves, finely chopped
• 1/4 teaspoon dried hot red pepper flakes (optional)
• 3 tablespoons extra-virgin olive oil
• 1 cup dry white wine
• 1 cup tomato sauce
• 4 pounds mussels (preferably cultivated), scrubbed and beards removed

Instructions

1. Cook garlic and red pepper flakes (if using) in oil in a 6- to 8-quart heavy pot over moderately low heat, stirring, until garlic is pale golden, 1 to 2 minutes. Add wine and boil over high heat 2 minutes. Add tomato sauce and mussels and cook over moderately high heat, covered, stirring occasionally, until mussels just open wide, 6 to 8 minutes. (Discard any mussels that are unopened after 8 minutes.) Serve immediately.