Mussel and Tomato Soup

Yields:	4 servings
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In a large saucepan, cook 2 teaspoons of garlic in 1/3 cup virgin olive oil for 1 minute.

Add 1 cup drained chopped canned plum tomatoes,a pinch of crushed red peppers and 2 pounds of cleaned, de-bearded mussels.

Cover and simmer until the mussels open.

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Great, great stuff, I like mine a little spicy so I add some cayenne. But so good on smoked ham and cheese, or even grilled cheese.

Reviewed by cookingkrazychefkurt