So hot they’re steaming… but not so spicy hot that you won’t enjoy them… just a little added kick.

This tomato sauce is a perfect way to enjoy mussels, along with some butter soaked sliced warm bread.

Ingredients:

2 Tbsp evoo

1/4 of a large onion, chopped

3 cloves minced garlic

12 oz tomato puree

1 cup fish stock

1 cup white wine

4 stalks of fresh oregano, leaves removed and stems discarded

handful basil leaves

4 pinches of red pepper flakes

1 tsp salt

1 lb mussles, rinsed and discard any that do not close completely

Directions:

Heat evoo over medium heat until shimmering.

Add onions and sauté until softened. About 5 minutes.

Add garlic, and sauté, stirring for 2 minutes to prevent burning.

Add in tomato purée, wine, and stock. Whisk to combine. Bring to a boil.

Once boiling, reduce to simmer. Add in oregano and basil.

Add 4 pinches of red pepper flakes, crushing them between your fingers to release flavor and heat, as you add them in to tomato sauce along with salt.

Let sauce simmer for 30 minutes.

Add in mussels. Cover, and cook until shells open. About 5 minutes.

Serve with bread for dipping.