Mussels in Spicy Tomato Sauce

• 1/4 cup cornmeal
• 2 pounds large mussels, preferably cultivated
• 1/4 cup extra-virgin olive oil, plus more for finishing the dish if you like
• 8 cloves garlic, sliced
• One 1-pint basket ripe cherry tomatoes, cut in half, or 2 cups canned Italian plum tomatoes, crushed
• 1/2 teaspoon dried oregano, preferably the Sicilian or Greek type dried on the branch, crumbled
• 1/2 teaspoon crushed hot red pepper
• 1 cup dry white wine
• 10 large fresh basil leaves, shredded
• Salt to taste

1. To purge mussels of their grit, stir the cornmeal into 3 quarts of water, add the mussels, and let them soak, shaking them up once or twice, for 1 hour.
2. Drain completely, scrub the shells well, and, if necessary, remove the wiry beard protruding from the shell by tugging firmly with your fingers.
3. Heat 1/4 cup of the olive oil in a large skillet.
4. Add the garlic and cook, shaking the pan, until golden, about 3 minutes.
5. Slide the tomatoes into the skillet and stir in the oregano and red pepper.
6. Cook, stirring, until the tomatoes have cooked down, about 5 minutes.
7. Stir the mussels into the skillet, then pour in the wine.
8. Bring to a boil, cover the pot, and cook just until the mussels are opened, about 3 minutes for cultivated mussels, slightly longer for thicker-shelled noncultivated mussels.
9. Stir in the basil and, if you like, a generous drizzle of olive oil.
10. Check the seasoning and add a little salt if necessary.
11. Discard any mussels with unopened shells.
12. Divide the mussels among warmed serving bowls, topping each serving with a zoccolo, if you like.

cornmeal, mussels, extravirgin olive oil, garlic, basket, oregano, hot red pepper, white wine, basil, salt

Taken from www.epicurious.com/recipes/food/views/mussels-in-spicy-tomato-sauce-375031 (may not work)