mussels ((about 4 dozen))
medium onion ((about 3/4 cup, chopped))
1 14.5 oz. can
Polaner® Chopped Garlic
1 19 oz. can
Las Palmas® Red Chile Sauce
Regina® Red Cooking Wine ((optional))
Sort mussels, discarding any that remain open when tapped lightly with fingers. Scrub mussels then trim 'beards' with kitchen shears, if necessary, and discard. In Dutch oven or large saucepot over medium heat, in hot oil, cook onion and garlic 10 minutes, until onion is softened. Stir in red chile sauce, tomatoes and wine (if using); heat to boiling. Reduce heat to medium-low. Simmer, uncovered, 15 minutes, stirring sauce occasionally. Stir in mussels. Cover; cook 10 minutes or until mussel shells open, stirring occasionally. (Discard any mussels that remain closed.). Serve mussels and sauce with crusty bread.