½ cup evoo- 6 cloves garlic, chopped
- 2 pounds mussels in the shell
- 2 teaspoons dry basil
- 1 teaspoon oregano
- Salt and pepper
- Pinch of red pepper
- ½ cup white wine
- 26-32 ounces of Chunky jar tomato sauce or home made if you have.
In a heated large pan put the olive oil and then the garlic. Add mussels and mix. Add basil, oregano, salt, pepper, red pepper and mix again. Wait 2 minutes and add white wine. Mix and cover. Wait about three minutes and add heated sauce. Serve over spaghetti when mussels are all opened.