Leonarda (Notarangelo) Guerra, Manfredonia, Foggia
(Yield: 4 servings)
2 pounds mussels (scrubbed and cleaned)
2 tablespoons extra-virgin olive oil
2 garlic cloves (smashed)
½ teaspoon chili flakes
12 ounces tomato sauce
1 teaspoon salt
2 tablespoons finely chopped parsley
toasted bread
1. Warm oil in deep saucepan over medium heat. Add garlic and sauté until garlic is golden, then remove and discard garlic.
2.Add chili flakes, tomato sauce, and salt; reduce heat to low and cook for approx. 10 minutes.
3.Add cleaned mussels and parsley. Stir well. Cook covered until the mussels have opened (10 minutes). Discard any that have not opened.
Serve immediately with the juices and toasted bread.
If using fresh mussels, rinse under cold running water, making sure to remove beards. Discard any mussels that do not close when cleaning or open after they have been cooked.