mussels in shells
tomatoes in puree or crushed tomatoes (Progresso)
or home grown- tough to get in December
salt and pepper
In a big pot, make the sauce, by first sauteing 4 large cloves garlic.
When delicately browned add 1 can whole tomatoes plus 1 can crushed tomatoes with 1 can of water.
Cook for at least 3 hours on a very low setting with a cover.
Add basil before covering along with salt and pepper.
Scrub mussels thoroughly being sure to remove all beards and seaweed.
I use cultivated mussels - they are much cleaner to start with, but they still have to be scrubbed.
Bring sauce to a boil and add mussels.
Cover and cook until all mussels are opened completely.
Maybe 8-10 minutes.
Serve with or over linguine.
Category: Appetizers and Snacks