Steamed Mussels with Sherry, Tomatoes and Garlic

• 2 tablespoons olive oil
• 3 tablespoons finely chopped garlic
• 1 28-ounce can Italian-style tomatoes with juices, coarsely chopped
• 1 small onion, peeled (about 6 ounces)
• 3 tablespoons chopped fresh basil or 1 tablespoon dried
• 3 tablespoons chopped fresh oregano or 3 teaspoons dried
• 1/4 cup (1/2 stick) butter
• 2 tablespoons chopped fresh parsley
• 1 large bay leaf
• 1/4 teaspoon dried crushed red pepper
• 1 cup Sherry
• 4 pounds mussels, scrubbed, debearded

1. Heat olive oil in heavy medium pot over medium heat.
2. Add 2 tablespoons garlic and saute 1 minute.
3. Add tomatoes with their juices, whole onion, basil and 1 tablespoon oregano to pot.
4. Reduce heat to medium-low and simmer sauce until reduced to 1 3/4 cups, about 1 hour.
5. Remove onion and discard.
6. Season sauce to taste with salt and pepper.
7. Set aside.
8. Melt butter in heavy large pot over medium-high heat.
9. Add parsley, bay leaf, crushed red pepper, remaining 1 tablespoon garlic and 2 tablespoons oregano.
10. Saute until garlic is tender, about 1 minute.
11. Stir in Sherry and tomato sauce.
12. Add mussels and stir to coat.
13. Cover and simmer until mussels open, about 5 minutes; discard any mussels that do not open.
14. Using tongs, transfer mussels to large serving bowl.
15. Season sauce to taste with salt and pepper.
16. Ladle sauce over mussels and serve.

olive oil, garlic, italianstyle tomatoes, onion, fresh basil, fresh oregano, butter, parsley, bay leaf, red pepper, sherry, mussels

Taken from www.epicurious.com/recipes/food/views/steamed-mussels-with-sherry-tomatoes-and-garlic-4216 (may not work)