Mussels with Tomato Sauce

 

Ingredients:

3		Garlic cloves, finely chopped
1/3	Tsp	Hot pepper flakes (optional)
3	Tbl	Olive oil
1	Cup	Dry white wine
2	Cups	Tomato sauce (recipe follows)
4	Lb	Mussels, scrubbed, and beards removed
Tomato Sauce:
2		Medium onions, finely chopped
4		Garlic cloves
6	Tbl	Olive oil
2	32 oz	Cans whole chopped tomatoes
1	Tsp	Salt, or to taste
1	Tsp	Pepper, or to taste
1	Tsp	Sugar
1	Tbl	Oregano

Directions:

Cook garlic and red pepper flakes (if using) in oil in a 6-8 quart pot over medium heat, stirring, until garlic is pale golden, 1-2 minutes. Add wine and boil over high heat 2 minutes. Add tomato sauce and mussels and cook over medium high heat, covered, stirring occasionally until mussels just open wide, 6-8 minutes (Discard any mussels that do not open after 8 minutes), Serve with Crusty Italian or French bread.

Tomato sauce: Cook onions and garlic in oil in a 4 quart saucepan over medium heat, stirring until softened, 6- minutes.

Add tomatoes, salt, pepper, sugar, and oregano, simmer gently, uncovered, stirring until sauce is thickened and reduced to about 5 cups.

**Note: Extra Sauce can be used for Spaghetti to serve with the mussels, Can also be stored in freezer for up to 3 months in an airtight container.

 

Yields

4 servings