Instructions

Heat 2 tablespoons of extra virgin oil in a large Magefesa skillet over medium-high heat. Cook sliced garlic, scallions and salt, stirring occasionally, until scallions and garlic color slightly, about 5 minutes. Add mussels, tomato puree, wine and pepper flakes. Bring to a boil. Reduce heat to medium, cover and cook until mussels open, 1 to 2 minutes. Discard any mussels that don’t open. Uncover pan and add herbs; toss to combine. Divide mussels evenly among 4 bowls and spoon broth over them.
To serve, brush remaining 1 teaspoon of extra virgin olive oil onto each slice of bread. Toast until brown and crisp. Rub one side of the baguette with the whole garlic. Cut bread in half on the diagonal. Serve each bowl of mussels with toast.

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