Preparation:
My own creation. Clean 2lbs. mussels in H2O and lots of black pepper for an hour and then drain. Clean beards off mussels. In a large pan, sauté‚garlic in 2 tbls of olive oil, slow heat. Add basil leaves, Italian seasoning, red pepper flakes, parsley,>> onions, mushrooms and green pep- pers. Everything should be fresh, especially mushrooms and add ingredients to taste. I add a lot because I love full flavors. Sauté‚for 15 minutes and then add 2- 1 lb cans or larger, of peeled tomatoes.
Break the tomatoes with your hands and blend. Cover and simmer for 1 hour, stirring frequently. Add 2 fresh, diced tomatoesand cook for another 10-15 min longer. Add 1/4-1/2cup of dry red wine and cook for another 10 minutes. Don't over-heat, don't dry up the sauce. I love my sauces watery as you seem to. Adjust seasonings to taste as you go.
Use freshly grated parmesan AND Romano cheese for the top- ping andadd all on top of cooked pasta. Add fresh pepper- black and/or red. Serve with a DARK green salad and serve with a slightly chilled Chianti red wine. Add candle light and with Classical guitar in the background makes quite an evening. I hope you can adjust the seasonings to your lik- ing because that's how I cook-according to my taste. I get rave reviews for my cuisine so it can wo |
