1 tablespoon olive oil
2 white onion, diced
1 tablespoon garlic, minced
1 tablespoon tomato paste
2 tablespoons red wine
1 3/4 cup tomatoes, crushed
1 teaspoon fresh basil, chopped
1 teaspoon fresh oregano, chopped
1 small bay leaf
salt and pepper (to taste)
Sauté onions and garlic in oil until onions are transparent.
Add tomato paste and cook 1 minute. Add half the wine, reduce, then add
remaining wine, tomato, herbs and seasoning. Simmer 15 to 20 minutes. Remove bay
Cover and steam mussels in a small amount of water over high heat until open (5
to 8 minutes).
Pour sauce over mussels