Cioppino with mussels

Ingredients:

• 1/4 cup extra-virgin olive oil
• 4 cloves garlic, crushed
• 1 large onion, chopped
• 1 cup red wine
• 1/4 teaspoon dried red pepper flakes
• 1 fresh sprig of thyme
• 1 can (800 g) of canned whole tomatoes in their own juice, blended
• 1.5 cups chicken broth
• 700 g washed mussels
• 1 tbsp finely chopped fresh parsley
• Crustless bread, for serving

Preparation:

1. Heat the olive oil in a large heavy-bottomed saucepan over medium-high heat. Add the garlic, onion, 1 teaspoon salt, and 3/4 teaspoon black pepper and cook, stirring occasionally, until golden brown, about 10 minutes. Add the wine, pepper flakes, and thyme and cook until the liquid has reduced by half, about 1 1/2 minutes. Add the tomato puree and broth and bring to a simmer.
2. Add the mussels and cover the pan. Cook until the mussels open, about 6 minutes. Remove and discard any unopened mussels. Season with salt and pepper to taste. Divide the cioppino among bowls and sprinkle with parsley. Serve with bread.