Mussel Cioppino

Ingredients

• 28 ounce canned tomatoes pureed whole canned
• 1.5 cups chicken broth 
• 4 servings top for serving
• 1 tablespoon parsley fresh finely chopped
• 1 sprig thyme leaves fresh
• 4 cloves garlic smashed
• 4 servings kosher salt and ground pepper black finely
• 1.5 pounds mussels scrubbed
• 0.3 cup olive oil extra-virgin
• 1 large onion chopped
• 0.3 teaspoon pepper flakes dried red
• 1 cup red wine 

Equipment

• bowl
• pot

Directions

1. Heat the oil in a large heavy pot over medium-high heat until hot.
2. Add the garlic, onions, 1 teaspoon salt and 3/4 teaspoon pepper and cook, stirring occasionally, until golden, about 10 minutes. Stir in the wine, pepper flakes and thyme, and boil until reduced by half, about 1 1/2 minutes. Stir in the pureed tomatoes and broth and bring to a simmer.
3. Add the mussels and cover the pot. Cook until the mussels have opened wide, about 6 minutes. Discard any that didn't open. Season with salt and pepper.
4. Transfer to serving bowls and sprinkle with the parsley.
5. Serve with crusty bread.