Chile-Steamed Mussels With Green Olive Crostini

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1/4 cup extra-virgin olive oil

6 garlic cloves, thinly sliced

1 medium red onion, finely chopped

1 red bell pepper, finely chopped

2 jalapeƱos, seeded and thinly sliced

1 habanero, seeded and thinly sliced

2 cups dry white wine

1 cup tomato sauce

Salt and freshly ground pepper

4 pounds black mussels, scrubbed and debearded

4 scallions, thinly sliced

Green Olive Crostini

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