4 cloves garlic minced
1/2 teaspoon red pepper flakes
1 cup white wine (read more here)
14 ounces diced tomatoes undrained
1/2 teaspoon kosher salt
dash ground black pepper
2 pounds mussels
fresh parsley for garnish
In a large skillet, melt the butter over medium low heat. Add in the garlic and red pepper flakes, cooking just until the garlic is fragrant. Add in the white wine, whisking to combine. Stir in the diced tomatoes. Season with salt and pepper, raise the heat and bring to a boil. Add the mussels, reduce the heat to medium low, and cover. Let boil for for 3 minutes, or until the mussels open, stirring once. Top with parsley, serve and enjoy.