Mussels in Tomato Sauce

Ingredients

• 0.5 cup cooking wine dry red
• 1.5 ounce bread french
• 2 tablespoons parsley fresh chopped
• 3 tablespoons garlic minced
• 2 pounds mussels fresh
• 29 ounce no-salt-added tomatoes diced undrained canned
• 2 teaspoons olive oil 
• 0.5 teaspoon pepper dried red crushed
• 0.5 teaspoon salt 
• 1 cup water 

Equipment

• frying pan

Directions

1. Remove beards on mussels, and scrub shells with a brush. Discard opened, cracked, or heavy mussels (they're filled with sand). Set remaining mussels asideM1
2. Coat a large nonstick skillet with cooking spray; add oil.
3. Place over medium-high heat until hot.
4. Add garlic; saute 1 minute.
5. Add tomato, water, and wine; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes. Stir in chopped parsley, salt, and pepper.
6. Add mussels. Cover and cook 5 minutes or until mussels open; discard unopened mussels.
7. Garnish with parsley sprigs, if desired.
8. Serve with French bread.