Begin by either hand crushing or blender pulsing (for 2-3 seconds) the plum tomatoes. Set aside. In a large wide pan saute garlic in a ¼ cup olive oil over medium-low heat.
Once the garlic turns lightly golden (about 2 minutes) add the red pepper flakes and cook for 30 seconds more. Add in the white wine and turn heat to high. Boil for 2 minutes.
Turn heat down to medium and add in the blender pulsed tomatoes. Stir sauce and let simmer for 5-10 minutes.
Add in the cleaned mussels, mix into the sauce, and cover. The mussels will open within a few minutes.
After 5 minutes discard any mussels that have not opened. Turn off heat and taste test the sauce. Adjust salt and pepper levels if required. Add in the chopped basil and stir. Serve with crusty Italian bread. Enjoy!
Thoroughly clean and look over the mussels. Remove any beards.
Any mussels that do not open in 5-7 minutes cooking time should be discarded as they are most likely dead.
Reheating leftover seafood in the microwave is not recommended. If you must reheat mussels do so in a saucepan on low heat.