4 lb. mussels
1/3 c. olive oil
1 med. onion, chopped
6 cloves garlic, crushed
3 ripe tomatoes, chopped or 1 lb. can crushed tomatoes
1/2 c. chopped parsley
1 c. dry red wine (red cooking wine)
1 tsp. freshly ground black pepper
1 tsp. oregano

Scrub, rinse and debeard mussels. Heat oil in Dutch oven. Add onion and garlic; saute for 3-4 minutes. Lightly brown the garlic. Add tomatoes, parsley, red wine, pepper and oregano. Simmer for 20 minutes, stirring occasionally. Add mussels and cover. Steam for 10-15 minutes until mussels open. Discard any that do not open. Serve over spaghetti with crusty bread.