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