Serves from 4-6
4 pounds fresh mussels, scrubbed, rinsed and remove the beards
2 Tbsp olive oil
1 medium onion, chopped fine
3 cloves garlic, chopped fine
3/4 c. dry white wine
2 (28 ounce) cans of crushed tomatoes
1/2 tsp oregano
1/4 – 1/2 c. fresh parsley, chopped
1/4 c. fresh basil, chopped
1 tsp crushed red pepper flakes
Heat the olive oil in a really large saute pan over medium heat. Add onion and cook for 2-3 minutes. Add in the garlic, wine, crushed tomatoes, parsley, oregano, and red pepper flakes. Simmer for 3-4 minutes until good and hot.
Add in the mussels and immediately cover the pan with a lid. Allow this to cook for about 10 minutes.
The mussels are done when the shells open. Be sure to discard any unopened mussels.
Transfer to a large pasta bowl, toss the fresh basil on top, and serve with lots of crusty bread. Mangia!