3 lb. mussels
1/2 lb. butter
3 clove crushed garlic
Pepper to taste
1 tbsp. parsley
1 tbsp. basil
1 tbsp. oregano
2 lg. cans crushed tomatoes
1/2 c. clam juice
1/2 c. white wine

In big pot melt butter on medium-low heat. Add garlic; saute until soft not brown. Add pepper, parsley, basil and oregano; saute for 1 minute. Add crushed tomatoes; add clam juice and wine. Stir and cook to boil.

In another pot cover bottom with water. Let boil; add mussels and cook for 1 minute until shells open and turn slightly orange. Remove mussels; add to sauce and stir. Cook another 10 minutes on low. Serve over linguini. Feeds 4 people.