Ingredients
1 cup salsa
1/2 cup dry white wine
2 pounds cleaned, debearded mussels
Extra-virgin olive oil
Toasted bread, for serving
Preparation
Combine salsa and wine in a large pot. Bring to a boil. Add mussels. Cover and cook until mussels open, about 5 minutes. Drizzle with olive oil and serve immediately, with toasted bread on the side.
