4 to 6 servings

- ¼ cup olive oil

- ½ pound bulk Italian sausage

- 2 teaspoons minced garlic

- 3 pounds mussels, cleaned and debearded

- ¼ cup chopped Italian parsley

- ½ teaspoon red chili flakes, more or less to taste

- 1 cup white wine

- 2 cups canned, peeled Italian plum tomatoes, pureed

- ¼ teaspoon fresh ground pepper

1. In a very large skillet or Dutch oven with a tight-fitting lid, heat olive oil over medium-high heat. Add sausage and sauté until browned and three-fourths cooked. Add garlic, mussels, parsley and chili flakes; sauté a little more. Add white wine, tomatoes and black pepper. Cover and cook until mussels are opened, about 3 to 6 minutes. (Discard mussels that don't open.)

2. Serve in large, flat bowls with thick slices of rustic bread.

Adapted from a recipe by Chef Don Curtiss