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Italian Styled Mussels

4 pounds of mussels
1/3 cup of olive oil
1 medium onion, chopped
6 cloves garlic, crushed
3 ripe tomatoes, chopped or 1 lb. of canned crushed tomatoes
1/2 cup of chopped parsley
1 cup of dry red wine (red cooking wine)
1 teaspoon of freshly ground black pepper
1 teaspoon of oregano

Scrub, rinse and debeard mussels. Heat oil in Dutch oven. Add onion and garlic; sauté for 3-4 minutes. Lightly brown the garlic. Add tomatoes, parsley, red wine, pepper and oregano. Simmer for 20 minutes, stirring occasionally. Add mussels and cover. Steam for 10-15 minutes until mussels open. Discard any that do not open. Serve over spaghetti with crusty bread.
 

 

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