Mussels with Tomato Broth

Ingredients

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

Equipment

• pot

Directions

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.
2. Add wine and boil over high heat 2 minutes.
3. 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.)
4. Serve immediately.