- ½ cup evoo
- ½ cup onion
- 6 small red potatoes cut into cubes or slice.
- 4 cloves garlic, chopped
- 1 teaspoon oregano
- 2 table spoons basil
- 1 cup plum tomatoes cut unto cubes
- ½ cup chopped leeks
- Salt and pepper ½ cup chopped carrots
- 1 teaspoon red pepper flakes
- 1 teaspoon cayenne pepper
- 8 ounces tomato sauce
- ½ cup white wine
- 2 pounds cleaned mussels in the shell
In a large pot add evoo, onion, garlic, potatoes, tomatoes, Leeks, carrots. Combine ingredients and allow to cook a few minutes. Add oregano, basil, salt, pepper, red pepper, cayenne, and mussels. Allow to cook a few minutes more. Add white wine and tomato sauce. Cover and allow to cook until potatoes are soft. Stir regularly.