Mussels in Red Sauce

Ingredients

• 28 ounce canned tomatoes crushed undrained canned
• 0.3 teaspoon pepper red crushed
• 2 tablespoons flat-leaf parsley fresh chopped
• 1  garlic clove chopped
• 2 pounds mussels scrubbed
• 1.5 teaspoons olive oil 
• 0.3 cup onion finely chopped
• 1.5 tablespoons oregano fresh chopped

Equipment

• dutch oven

Directions

1. Heat oil in a large Dutch oven over medium-high heat.
2. Add onion; saut 3 minutes or until tender.
3. Add garlic; saut 1 minute. Stir in tomatoes; partially cover, reduce heat, and simmer 30 minutes.
4. Add parsley and remaining ingredients; cook 5 minutes or until shells open, stirring occasionally.
5. Remove from heat; discard any unopened shells.