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  3. Recipe:

    Rinse the mussels thoroughly under cold water.

    Scrub the shells and remove the beard (the fibrous strands sticking out).

    Discard any mussels that are cracked or remain open after a light tap.

    In a large, deep pan, olive oil over medium heat. Add 2 cloves of garlic (whole) and brown slightly until the garlic is golden and fragrant, about a minute.

    Add the cleaned mussels to the pan with the white wine and a whole stem of parsley.

    Cover the pan and let the mussels steam for 3-4 minutes until they open.

    Once the mussels are opened, remove any mussels that remain closed and discard them. Strain the mussels and save the liquid for later. Discard the garlic and parsley.

    In a pot, add olive oil, chopped garlic and red pepper flakes and let everything infuse into the oil, about 1-2 minutes.

    Add the crushed tomatoes and season with salt, pepper & oregano, stirring gently to combine. Simmer for about 5-6 minutes.

    Add the cooking liquid from the mussels to the tomatoes and simmer for about 10-15 minutes.

    Add your mussels to the pot with some chopped parsley and let everything come together, 2-3 minutes.

    Plate and garnish with a little more parsley.

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