Steps:
- Combine the olive oil, garlic, scallions, and salt in a large sauté pan over medium-high heat, and sauté until the garlic starts to brown slightly, 2 to 3 minutes. Add the red pepper flakes, mussels, white wine, and passata and bring to a boil. Reduce the heat to medium, cover the pan, and steam the mussels for 3 minutes. Uncover the pan to check for doneness; if all but a few mussels have opened, discard those that did not open. If many mussels remain unopened, steam them another minute. Turn off the heat, add the basil, chives, and oregano, and stir to combine.
- Spoon the mussels into four large bowls or soup plates, dividing them evenly, and ladle the broth over and around the mussels. Cut each crostono in half diagonally, place the two halves on the side of each plate or bowl, and serve.
- Suggested Wine Pairing
- Bianco d'Alcamo (Sicily)
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