3 Tbsp. extra-virgin olive oil, plus 1/4 cup for toasts

2 medium yellow onions, diced

6 cloves garlic, thinly sliced

1/2 tsp. dried red pepper flakes, or up to 1 tsp. for spicier broth

1 cup dry white wine, such as Sauvignon Blanc

1 can (15 oz.) Contadina® Tomato Sauce

2 cans (14.5 oz. each) Contadina® Diced Tomatoes, not drained

1 baguette (8 to 16 oz.) cut diagonally into 1/2-inch-thick slices about 6 inches long

1 large garlic clove, cut in half

4 lbs. fresh mussels, rinsed and scrubbed (discard any with cracked or broken shells)

1/2 cup plus 2 Tbsp. coarsely chopped fresh parsley

Lemon wedges, for serving

1 jalapeño or Fresno chile, thinly sliced (optional)

1. Heat 3 Tbsp. oil in a 5 or 6-qt. Dutch oven over medium-high heat. Add onion and cook about 6 minutes until golden and softened, stirring frequently. Add garlic and red pepper flakes; cook about 1 minute until fragrant. Add wine, tomato sauce and diced tomatoes; bring to a simmer. Lower heat to medium-low and simmer 15 minutes, partially covered, stirring occasionally.

2. While sauce simmers, prepare garlic toasts. Set an oven rack to the highest position and preheat the broiler. Arrange bread slices in single layer on a large baking sheet. Brush each side of bread with oil then rub each side with the cut sides of garlic. Broil about 30 seconds per side until lightly toasted; set aside to cool.

3. Once sauce has simmered 15 minutes, add mussels; increase heat to medium-high, cover and cook 5 to 6 minutes until mussels open. Discard any mussels that do not open.

4. Stir in 1/2 cup parsley. Divide mussels and broth among bowls. Sprinkle with remaining 2 Tbsp. parsley. Garnish with chile slices, if desired. Serve with lemon wedges and garlic toasts.

5. TIP: Most mussels are purchased already debearded. To check, look for any brown strings (the “beard”). Pinch tightly and pull them out to remove.