b'Venetian-Style MusselsWALTER PISANOServes 8 to 10 3 pounds mussels, cleaned2 tablespoons Pompeian Extra Virgin Olive Oil 1 garlic clove, sliced in halfW teaspoon chili flakes 5 ripe tomatoes, peeled and seeded, cut into small diceZest of 1 lemonW cup brandyV cup fresh basil, sliced3 tablespoons fresh Italian parsley, slicedScrub the outside shells of the mussels well, run under cold water, and remove the beard (the growth attached to the shell). Place in the refrigerator to keep cold.Heat the olive oil in a large saucepan, add the garlic clove, and cook over medium heat until the garlic turns golden brown; then add the chili flakes. Next, add the mussels, stirring constantly for 1 to 2 minutes, and then cover the pan. Frequently check the mussels by removing the pan cover. They will begin to open in about 4 to 5 minutes. Once the mussels open, add the tomatoes, lemon zest and brandy. Cover the pan and cook for another 2 minutes. Remove the cover and add the basil and parsley. Lightly toss for 30 seconds. For presentation, remove half of each mussel shell. Place the mussels-on-the-half-shell on a platter and spoon the sauce over the top. Serve immediately.67'