Mussels are a cheap and easy to prepare shellfish. Look for mussels that are not open (or close once you tap them) and not cracked. This is best served with a french baguette to sop up all the delicious broth.
Mussels with White Wine & Tomato Sauce
2 garlic cloves, minced
1/4 teaspoon dried hot red pepper flakes
1 ½ tablespoons extra-virgin olive oil
1/2 cup dry white wine
1 can of tomato sauce
2 pounds mussels, scrubbed
Cook garlic and red pepper flakes in oil in a large, heavy pot over moderately low heat, stirring, until garlic is pale golden, 1 to 2 minutes. Add wine and boil over high heat 2 minutes. 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.) Add chopped parsley. Serve immediately.
Inspired by The Comfort of Cooking