3 pounds fresh mussels, in shell
2 tablespoons extra-virgin olive oil
4 cloves garlic, minced
3/4 cup whole San Marzano tomatoes
1 cup chopped white onion
2 celery stalks, chopped
1 teaspoon hot chili flakes
1 teaspoon cayenne pepper
1 teaspoon chopped fresh thyme leaves
3/4 cup dry white wine
1 cup water
Coarse salt and freshly ground pepper
Lemon wedges, to garnish
Fresh flat leaf parsley, to garnish
Scrub and rinse mussels under cold water; set aside. Heat olive oil in large saucepan over medium-high heat. Add garlic and onion, and cook for 3 to 5 minutes.
Add tomatoes, celery, chili flakes, cayenne, and thyme; cook for 2 to 3 minutes. Add white wine and water; cook for 5 minutes. Add mussels; cover saucepan and increase heat to high. Cook until mussels have opened, about 5 minutes. Discard any that are closed. Spoon mussels and broth among 8 bowls. Season with salt and pepper. Garnish with lemon wedges and parsley.