|Over medium heat, heat oil in a
heavy pot large enough to hold the mussels easily and cook
garlic just until you can smell it, about 30 seconds, being
careful not to burn.
Pour in the tomatoes, wine and 1
cup (250 ml) cold water. Add red pepper flakes and a big pinch
of salt. Bring to a boil and cook until liquid is slightly
reduced and thickened, 10 to 15 minutes.
Stir mussels into the broth,
cover pot and cook until mussels open, four to five minutes.
(Discard any mussels that do not open.) Stir in basil.
Ladle mussels and broth into two
large bowls and serve at once.