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
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.