Preparation:
My own creation. Clean 2lbs. mussels in H2O and lots of black pepper for an hour and then drain. Clean beards off mussels. In a large pan, saute garlic in 2 tablespoons of olive oil, slow heat. Add basil leaves, Italian seasoning, red pepper flakes, parsley, onions, mushrooms and green pep- pers. Everything should be fresh, mushrooms and add ingredients to taste. I add a lot because I love full flavors. Saute for 15 minutes and then add
2- 1 lb cans or larger, of peeled tomatoes. Break the tomatoes with your hands and blend. Cover and simmer for 1 hour, stirring frequently. Add 2 fresh, diced tomatoes and cook for another 10-15 min longer. Add 1/4-1/2cup of dry red wine andcook for another 10 minutes. Don't over-heat, don't dry up the sauce. I love my sauces watery as you seem to. Adjust seasonings to taste as you go. Use freshly grated parmesan AND Romano cheese for the top- ping andadd all
on top of cooked pasta. Add fresh pepper- black and/or red. Serve with a DARK green salad and serve with a slightly chilled Chianti . |
