4 tablespoons olive oil
1 tablespoon chopped garlic
½ cup chopped onion
1 teaspoon crushed red pepper
(add more if you like it hotter)
1 tablespoon chopped fresh oregano
½ cup dry white wine
3 cups chopped canned, peeled tomatoes, with juice
2 pounds PEI mussels
Salt and pepper
1 tablespoon chopped fresh parsley
Garlic bread or pasta, for serving
In a large pot (with a lid), heat olive oil over medium heat.
Add garlic and sauté just until it starts to brown.
Add onion and continue cooking until they are soft.
Add crushed red pepper and oregano; cook for 2 minutes.
Add wine and cook for 2-3 minutes.
Add tomatoes and simmer for 30 minutes.
Bring the sauce to a boil and add mussels.
Cover the pot and steam the mussels in the sauce until they have opened and are cooked, about 4-5 minutes.
Season to taste with salt and pepper.Sprinkle with parsley. Serve with garlic bread or over your favorite pasta.
Makes 2 servings.
Tip: This serves 4 as an appetizer.