Serves 6

Clean the mussels just prior to cooking. Serve Mussels Marinara on a bed of pasta with lots of bread to soak up the sauce.

1½ dozen mussels

2 shallots

3 cloves garlic

6 plum tomatoes

1 anchovy fillet

1 tablespoon olive oil

1 cup dry red wine

½ cup Fish Stock (see recipe on page 114)

¼ teaspoon dried red pepper flakes

1 teaspoon dried oregano

• Thoroughly clean the mussels. Dice the shallots and mince the garlic. Roughly chop the tomatoes. Mash the anchovy.

• Heat the oil to medium temperature in a large saucepot. Add the shallots, garlic, and tomatoes; sweat for 5 minutes. Add the mussels, wine, stock, pepper flakes, and oregano; simmer until the mussels open.

• Ladle into serving bowls and top with mashed anchovy.