This time I took the Marinara sauce. When it is not, I have homemade following way: heat the olive oil in a large frying pan, fry the chopped garlic until fragrant and soft; then put the tomatoes, tomato puree, oregano, parsley, cheese, Bay leaf and onion. Reduce heat to low and simmer for about 25-30 min. For 5 min before the end add the chopped Basil.

Wash the mussels, check out the living (all that are not closed or do not close when pressed, throw).

Peel and chop the garlic

In a large skillet, heat olive oil, fry the garlic, add the chopped chilli (or powder mixture), pour the wine, put the mussels and fry them about 2-3 min. on Top pour the Marinara sauce, stir and soak for another 2 minutes. Turn off the heat. Add in the large dining capacity.

The sauce accumulates at the bottom of the tank. On a plate spread first the mussels, pour the sauce. Very tasty with fresh white baguette, dipping it in the sauce.

Bon appetit!