2 lbs mussels, scrubbed and beards removed
5 garlic cloves, minced
1/4 teaspoon red pepper flakes
3 tablespoons olive oil
1/2 cup dry white wine
28 oz can of San Marzano tomatoes, puree in blender
2 tablespoons chopped flat leaf parsely
1/4 teaspoon sugar
1 teaspoon dried oregano
1/2 teaspoon salt or to taste
1 In a large saute pan or pot, heat 3 tablespoons of olive oil and saute minced garlic and red pepper flakes on medium low heat for about two minutes.
2 Add pureed tomatoes, oregano, salt and sugar and simmer for two minutes.
3 Add wine and bring to a boil, then reduce heat to medium low and simmer for about 10 to 12 minutes, stirring occasionally.
4 Add mussels and cover and cook for about 6 to 8 minutes, until mussels open, stirring occasionally to get the sauce into the mussels as they open. Discard any mussels that do not open.
5 Garnish with parsley. Serve with crusty Italian bread to soak of the juice. Serves 6 to 8 as an appetizer.