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  • Serves 4
  • |
  • prep time: 10 minute(s)
  • |
  • cook time: 15 minute(s)
1 jar (25 oz.) Bertolli® Organic Traditional Sauce
1 cup dry white wine or clam broth
6 cloves garlic, finely chopped
2 bay leaves
5 lbs. mussels, well scrubbed
1/4 cup Bertolli® Classico™ Olive Oil
1/2 cup thinly sliced fresh basil leaves

  • Bring Sauce, wine, garlic and bay leaves to a boil over high heat in 8-quart saucepot. Reduce heat and simmer, stirring occasionally, 3 minutes. Add mussels and cook covered over high heat, stirring occasionally, 7 minutes or until shells open. Remove mussels to serving bowl, discarding unopened shells and bay leaves; keep warm.
  • Stir in Olive Oil into saucepot and cook, stirring occasionally, 3 minutes. Stir in basil. Spoon sauce over mussels. Serve, if desired, with crusty Italian bread.