Ingredients
4 lb (1.8 kg) fresh PEI mussels
1 bulb garlic
2 Tbsp (30 mL) olive oil
4 shallots, finely chopped
1 red pepper, cored and chopped
1 cup (250 mL) red wine
1 (796 mL/28 fl oz) can diced plum tomatoes
1 tsp (5 mL) sugar
1/2 tsp (2.5 mL) sea salt
freshly cracked black pepper, to taste
handful fresh basil leaves, sliced, to garnish