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Recipe Provided by the Food Network
8 slices (1/2 inch thick) crusty Italian bread
2 Tbsp. olive oil, divided
1/4 tsp. crushed red pepper flakes (optional)
1 large onion, chopped
1 large clove garlic, finely chopped
1/2 cup dry white wine OR chicken broth
1 jar Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce
2 bags (2 lbs. ea.) mussels, well scrubbed*
2 Tbsp. finely chopped fresh parsley
Brush both sides of bread slices with 1 tablespoon olive oil. Heat deep 12-inch skillet over medium-high heat and cook bread, turning once, 3 minutes or until golden brown. Remove bread and set aside.
Heat remaining 1 tablespoon olive oil with red pepper flakes in same saucepan over medium-high heat and cook onion, stirring occasionally, 4 minutes or until onion is tender. Stir in garlic and cook 30 seconds. Stir in wine and cook, stirring frequently, 1 minute. Stir in Sauce and bring just to a boil. Reduce heat to medium-low and stir in mussels. Simmer covered 10 minutes or until mussels open. (Discard any unopened shells). Evenly arrange garlic toasts in serving bowls, then top with mussel mixture and sprinkle with parsley.