1/3 cup of olive oil
1 tablespoon chopped fresh parsley
1 tablespoon dried oregano
1 kg of peeled and chopped tomatoes
36 mussels well rinsed and scrubbed
4 large cloves of garlic, minced
Salt and black pepper to taste
1/3 cup of olive oil
1 tablespoon chopped fresh parsley
1 tablespoon dried oregano
1 kg of peeled and chopped tomatoes
36 mussels well rinsed and scrubbed
4 large cloves of garlic, minced
Salt and black pepper to taste
In a saucepan, heat the olive oil over medium heat
Add the garlic and cook for about 3 minutes until slightly browned
Add the mussels, tomatoes, parsley, and oregano
Let it simmer, reduce heat slightly, cover, and cook for about 5 minutes, stirring occasionally, until the mussels open
Use a slotted spoon to remove the mussels and place them in soup bowls
Discard any that don't open (they may be spoiled)
Season the sauce with salt and black pepper and serve it over the mussels
Serve hot with lightly toasted Italian bread.
