• ¼ cup extra-virgin olive oil
• 1 tsp. minced garlic
• 1 shallot, diced
• 1/3 cup white wine
• 2 cups chicken broth
• 8 medium tomatoes, peeled, seeded and chopped (about 2 cups)
• 1¼ tsp. salt
• Freshly ground pepper, to taste
• ½ bunch basil, stems removed and sliced thin
• 2½ lbs. mussels, scrubbed and rinsed

• In a large pot over medium heat, warm the olive oil and sauté the garlic and shallot, stirring occasionally until soft and translucent, 3 to 4 minutes.
• Add the wine, broth, tomatoes, salt and pepper.  Increase the heat to medium-high and bring to a simmer.
• Stir in half of the sliced basil, add the mussels and cover. 
• Once the sauce returns to a boil, cook until the mussels open, 4 to 5 minutes more. 
• With a slotted spoon, transfer mussels to a large serving bowl, discarding any that have not opened, and pour tomato sauce over them.  Garnish with the remaining basil.

Make 6 servings.