Instructions

1. Scrub the mussels under cold water and pull off any beards. Discard any that are cracked or stay open when tapped.

2. Warm the olive oil in a wide deep pot over medium-low. Add the sliced garlic and cook gently, swirling, until pale gold and fragrant. Stir in 3 tbsp of the Carbone Calabrian Chili Crisp and cook one minute more.

3. Pour in the white wine, raise the heat, and boil hard for a minute. Add the Mediterranean Marinara and the clam juice, then bring to a simmer and let cook about 10 minutes so the flavors come together.

4. Add the mussels, cover, and steam over high heat until the shells open, about 5 to 6 minutes, shaking the pot once. Pull them out as they open so they don't turn rubbery – discard any that stay shut.

5. Return the mussels to the pot. Add the parsley, basil, a squeeze of lemon, and the reserved tablespoon of chili crisp. Taste and salt only if it needs it. Serve straight from the pot with the grilled bread.