Ingredients

4 lbs. Mussels (or substitute small clams)
4 Garlic cloves - finely chopped, plus one whole garlic cloves
2 Tbsp. Chopped fresh flat-leaf parsley
Pinch of red crushed pepper
1/3 Cup Olive Oil
1 Cup Dry White Wine
3 lbs Ripe tomatoes, peeled, seeded, and chopped (or two 28oz-35oz cans Italian peeled tomatoes, drained and chopped)
Pinch of salt
8 Slices of Italian Bread - thinly cut, toasted

Method

1) Place the mussels in cold water, covered for 30 minutes. Drain and scrub them with a stiff brush. Scrape any barnacles or seaweed off.
2) Discard any mussles with cracked shells or that do not shut tightly when tapped. Remove beards by pulling them toward the narrow end of the shells.
3) In a large saucepan, cook the chopped garlic, parsley, and pepper in the oil over low hear until the garlic is golden, about 1 minute.
4) Stir in the wine and bring to a simmer. Add the tomatoes and salt. Cook over medium heat, stirring occasionally, until the sauce is slightly thickened, about 20 minutes.
5) Gently stir the mussles. Cover the pot. Cook until the mussels open, 5 to 10 minutes. Discard any that refuse to open.
6) Rub the toast with the garlic cloves - serve with the mussles.
7) Serve to greedy children (Serves 6)