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Italian Style Mussels

4 lb. Mussels
1/3 cup olive oil
1 medium onion, chopped
6 cloves garlic, crushed
3 ripe tomatoes, chopped or 1 lb. can crushed tomatoes
1/2 cup chopped parsley
1 cup dry red wine (red cooking wine)
1 tsp. freshly ground black pepper
1 tsp. oregano


Scrub, rinse and debeard Mussels. Heat oil in Dutch oven. Add onion and garlic; saute for 3-4 minutes. Lightly brown the garlic. Add tomatoes, parsley, red wine, pepper and oregano. Simmer for 20 minutes, stirring occasionally. Add Mussels and cover. Steam for 10-15 minutes until Mussels open. Discard any that do not open. Serve over spaghetti with crusty bread.



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