Mussels with a Red Wine Sauce

Best served over pasta or with bread.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Using a large deep skillet heat about 1/2 cup olive oil. Pierce 3 cloves of garlic on both sides. Simmer to golden brown in the olive oil. Remove the garlic.

Step 2

Add 2 large cans of tomato paste - each with a full can of water and blend. If too thick add a little more water. Add salt, black pepper and a dash of red pepper along with a teaspoon of sugar. Mix all together right in the skillet. Bring to a serious but quiet boil (like a fast simmer). Best to cover but leave a crack open so paste doesn't jump at you. Let cook this way for 1 1/2 hours.

Step 3

At this point add in the parsley, coarsely chopped, no stems. Add about 1 cup of good red wine. Let that cook at medium heat for another 15 minutes. Then place cleaned mussels into the mixture and stir so that they all get some sauce.

Step 4

Cover again and continue to cook until ALL the mussels are open.