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Mussels: Mussels in Red Sauce

Source of Recipe


Gary and Ann Garnick






List of Ingredients



• 2 Tbsp olive oil
  
• 1 large clove garlic, minced
  
• 6 to 8 ripe plum tomatoes, quartered, or 1 (28-ounce) can plum tomatoes, drained
  
• 6 to 8 fresh basil leaves or 1 tsp dried basil, crumbled
  
• 1 Tbsp chopped oregano leaves
  
• Salt and pepper to taste
  
• Crushed red pepper flakes to taste (optional)
  
• 4 lbs. mussels, cleaned and debearded
  
• 1/2 cup red wine or water
  
• .
  
• Crusty French or Italian bread (optional)
  






Instructions



1. Heat the olive oil in a large skillet until medium-hot. Add the garlic and cook, stirring, until golden.
   
   
2. Add the tomatoes, basil, oregano, salt, pepper and, if desired, pepper flakes. Cook until the tomatoes soften, about 8 to 10 minutes; set aside.
   
   
3. Place the mussels, wine and reserved tomato-onion sauce in a large pot over high heat. Cook, covered, until the shells open, about 5 to 8 minutes.
   
   Serve with crusty French or Italian bread for dipping.
   
   Makes about 6 servings.