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Ingredients:

80 mussels in shells, scrubbed, debearded
2 tablespoons olive oil
2 onions, thinly sliced
2 garlic cloves, finely minced
58 ounces chopped Italian canned tomatoes
6 ounces tomato paste
2 lemons, thinly sliced
2 tablespoons oregano
2 teaspoons dried basil
1/2 teaspoon fresh ground black pepper
1/8 teaspoon crushed red pepper
2 cups red wine
 

Directions:

In a large kettle, sauté onion and garlic in oil. Add tomatoes, tomato paste, lemon,  oregano, basil and black and red pepper. Cover and simmer over low heat for 25 minutes.  Add red wine and simmer uncovered 15 to 20 minutes until sauce thickens. Add mussels,  cover and cook over medium-high heat 5 to 10 minutes until the mussels open, stirring  occasionally. Discard any mussels that did not open. Ladle mussels and sauce into large  soup bowls and serve with hot, crusty French bread. (Or for those  "garlic-holics" make garlic bread!)

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