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Ingredients
Directions
- 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, sauteegarlic in 2 tbls of extra virgin olive oil, slow heat. Add in basil leaves, Italian seasoning, red pepper flakes, parsley,)) onions, mushrooms and green pep- pers. Everything should be fresh, especially mushrooms and add in ingredients to taste. I add in a lot because I love full flavors. Sauteefor 15 min and then add in 2- 1 lb cans or possibly larger, of peeled tomatoes.
- Break the tomatoes with your hands and blend. Cover and simmer for 1 hour, stirring frequently. Add in 2 fresh, diced tomatoesand cook for another 10-15 minutes longer. Add in 1/4-1/2cup of dry red wine and cook for another 10 min. Do not over-heat, do not 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 in fresh pepper- black and/or possibly red. Serve with a DARK green salad and serve with a slightly chilled Chianti red wine. Add in 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 which's how I cook-according to my taste. I get rave reviews for my cuisine so it can work.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 933g | |
| Recipe makes 2 servings | |
| Calories 516 | |
| Calories from Fat 99 | 19% |
| Total Fat 11.02g | 14% |
| Saturated Fat 2.08g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 127mg | 42% |
| Sodium 1321mg | 55% |
| Potassium 2532mg | 72% |
| Total Carbs 34.74g | 9% |
| Dietary Fiber 5.0g | 17% |
| Sugars 11.36g | 8% |
| Protein 57.92g | 93% |
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