Recipe By : Cecilia "Cecie" Height (GWJJ62B)
Serving Size : 2 Preparation Time :0:00
Categories : Seafood Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Mussels
1/2 c Dry red wine
2 lb Canned tomatoes
2 Fresh tomatoes
Mushrooms
Red pepper flakes
Onions
Parsley
Fresh basil
Italian seasoning
Green peppers
Clean mussels in water & lots of black pepper for 1 hour & then
drain. Clean beards off mussels.
In a large pan, saute garlic in 2 tb olive oil, slow heat. Add basil
leaves, Italian seasoning, red pepper flakes, parsley, onions,
mushrooms, and green peppers. Everything should be fresh, especially
the mushrooms. Add ingredientes to taste. I add a lot because I love
full flavors. Saute for 15 minutes and then add two cans (1 lb or
larger) of peeled tomatoes.
Break the tomatoes with your hands & blend. Cover and simmer for
1 hour, stirring frequently. Add 2 fresh, diced tomatoes and cook for
another 10 to 15 minutes longer. Add 1/4 to 1/2 cup of dry red wine
& cook for another 10 minutes. Don't over-heat, don't dry up the
sauce. I love my sauces watery. Adjust seasonings to taste as you go.
Use freshly grated parmasan and romano cheese for the topping & add
all on top of cooked pasta. Add fresh pepper, black &/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.
