Ingredients: 4 pounds of mussels 1/3 cup of olive oil 1 medium onion, chopped 6 cloves garlic, crushed 3 ripe tomatoes, chopped or 1 lb. of canned crushed tomatoes 1/2 cup of chopped parsley 1 cup of dry red wine (red cooking wine) 1 teaspoon of freshly ground black pepper 1 teaspoon of oregano Directions:Scrub, rinse and debeard mussels. Heat oil in Dutch oven. Add onion and garlic; saute for 3-4 minutes. Lightly brown the garlic. Add tomatoes, parsley, red wine, pepper and oregano. Simmer for 20 minutes, stirring occasionally. Add mussels and cover. Steam for 10-15 minutes until mussels open. Discard any that do not open. Serve over spaghetti with crusty bread. |