Mussel Cioppino
Ingredients
- 1/4 cup extra-virgin olive oil
- 4 cloves garlic, smashed
- 1 large onion, chopped
- Kosher salt and finely ground black pepper
- 1 cup red wine
- 1/4 teaspoon dried red pepper flakes
- 1 sprig fresh thyme
- One 28-ounce can whole tomatoes in juice, pureed in a blender
- 1 1/2 cups chicken broth
- 1 1/2 pounds mussels, scrubbed
- 1 tablespoon finely chopped fresh parsley
- Crusty bread, for serving
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