INGREDIENTS

INSTRUCTIONS

My own creation.  Clean 2lbs. mussels in H2O & lots of black pepper for an
hour & then drain. Clean beards off mussels. In a large pan, saute garlic
in 2 tbls of olive oil, slow heat. Add basil leaves, Italian seasoning, red
pepper flakes,  parsley,>> onions, mushrooms and green pep- pers.
Everything should be fresh,esp mushrooms & add ingredientes to taste. I add
a lot because I love full flavors.  Saute for 15 minutes and then add 2- 1
lb cans or larger,  of peeled tomatoes. Break the tomatoes with your hands
& blend. Cover and simmer for 1 hour, stirring frequently. Add 2 fresh,
diced tomatoesand cook for another 10-15 min longer. Add 1/4-1/2cup of dry
red wine &cook for another 10 minutes. Don't over-heat, don't dry up the
sauce.  I love my sauces watery as you seem to. Adjust seasonings to taste
as you go.
Use freshly grated parmasan AND romano cheese for the top- ping &add all
on top of cooked pasta. Add fresh pepper- black &/or red. Serve with a DARK
green salad and serve with a slightly chilled Chianti red wine. Add candle
light and with Classical guitar in the background makes quite an >>>>>>>
evening.  I hope you can adjust the seasonings to your lik- ing because
that's how I cook-according to my taste.  I get rave reviews for my cuisian
so it can work. Enjoy!
CECILIA HEIGHT   (GWJJ62B)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“God is waiting for you”