Mussels Marinara

• 1/3 c. extra virgin olive oil
• 4 large cloves garlic
• 3 doz. mussels, scrubbed and debearded
• 1 (35 oz.) can crushed Italian plum tomatoes
• 1 Tbsp. minced parsley
• 1 Tbsp. minced fresh oregano or 1 tsp. dried
• salt and pepper to taste

1. In a large flameproof casserole, heat the oil. Add the garlic and cook over moderate heat until lightly browned, 3 to 5 minutes. Add the mussels, tomatoes, parsley and oregano.
2. Bring to a boil. Reduce the heat to moderate.
3. Cover and simmer, stirring occasionally, until the mussels open, 5 to 7 minutes.
4. Using a slotted spoon, transfer the mussels to soup bowls.
5. Discard any that do not open.
6. Season the sauce with salt and pepper to taste. Ladle the sauce over the mussels and serve hot.
7. Serve with Caprice Salad, hard Italian rolls and a hearty Chianti.
8. Makes 4 servings.

extra virgin olive oil, garlic, mussels, italian plum tomatoes, parsley, fresh oregano, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=904368 (may not work)