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  Mussels marinara
 
Yield: 2 Servings
 
2 lb Mussels      2 lb Tomato
1/2 c Red wine
 Mushrooms My own creation. Clean 2lbs. mussels in H2O & lots of black pepper for an hour & then drain. Clean beards off mussels. In a large pan saute 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 esp mushrooms & add ingredientes to taste. I add a lot because I love full flavors. Saute for 15 minutes and then add 2- 1 lb cans or larger of peeled tomatoes. Break the tomatoes with your hands & 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 &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 parmasan AND romano cheese for the top- ping &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. 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 cuisian so it can work. Enjoy!

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