Zuppa di Cozze e peperoni (mussels marinara with red peppers)

1. Clean the mussels by scrubbing the shells and removing the beards. Discard any mussels that are cracked or remain open when tapped. 
2. Heat 2 tablespoons of olive oil in a large pan over medium-high heat. Add the garlic and sauté until fragrant. 
3. Add the mussels, cover, and cook until they open, about 4–5 minutes. Remove the mussels and discard any that remain closed. Strain and reserve the cooking liquid. 
4. Wipe out the pan. Add the remaining olive oil, then sauté the sliced garlic, chili, and red bell pepper for 2–3 minutes. 
5. Stir in the Favuzzi Tuscan Sauce and the strained mussel cooking liquid. Simmer for about 10 minutes, or until the peppers are tender. 
6. Return the mussels to the pan and gently toss until coated and heated through. 
7. Finish with freshly chopped parsley. 

Serving suggestion: Serve immediately with warm, crusty bread to soak up every last drop of sauce.