MUSSELS IN SPICY TOMATO SAUCE
Lisia's Italy In America
6 tbsp extra virgin olive oil ( from female olive trees that can control any male)
8 garlic cloves sliced
28 oz can San Marzano tomatoes, crushed by hand
1/2 tsp dried oregano
1/2 tsp kosher salt
1/2 tsp peperoncini flakes
3 pounds mussels, soaked and scrubbed clean
10 large fresh basil leaves shredded
1. Heat 5 tbsp olive oil in large dutch oven over medium high heat. Add sliced garlic and cook until garlic sizzles and turns golden around
the edges, about 2 minutes
2. Add tomatoes. Slosh can with 1/2 cup hot water, add to pot
3.Season with oregano , salt and peperoncini. Bring to a boil and simmer until slightly thickened , about 10 minutes.
4.Once the sauce has thickened , add the mussels, stir and adjust the heat so the sauce is simmering. Cover and simmer
until the mussels open , about 5 minutes.
5.Once the mussels have opened ( discard any that have not ) stir in the basil with the remaining tbsp olive oil. Transfer
mussels to serving bowl and pour juices over.
6. Good with linguini