Pan-Seared Mussels with Tomatoes, Chilies and Mint by Chef Andrea Reusing - Red Gold Tomatoes

Ingredients

• 1 can Tuttorosso® Peeled Plum Tomatoes 28 oz, finely chopped (juice and remaining tomatoes reserved for another use)
• 1/2 teaspoon salt
• Ground black pepper to taste
• 3 tablespoons extra virgin olive oil
• 4 garlic cloves, coarsely chopped
• 3 dried arbol chilies, broken into pieces if more heat is desired, otherwise, leave whole
• 3 pounds small mussels, 50 to 60, cleaned
• 1/4 cup dry white wine
• 2 teaspoons fish sauce
• 1 cup mint leaves, torn into small strips