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Wash the mussels in cold water and scrub with a
vegetable brush- set aside.
Discard any mussels that are open or have a
cracked shell. If the mussel is open, tap it
and it should close. If it does not close,
discard it.
Sauté the onion, garlic and red pepper flaxes
in the olive oil for about 10 minutes.
Crush the tomatoes by hand and add the tomatoes
with their juice to the garlic and onion mix.
Bring it to a boil. Reduce heat and cook the
tomatoes for about 10 to 12 minutes.
Add the wine and bring it to a boil.
Take each mussel and with a sharp knife scrape
off the “beard” (a black fuzz sticking out of
the shell).
Put the mussels into the sauce and cook until
all the shells open. Any mussels that do not
open should be discarded.
Serve the hot mussels with a loaf of Italian
bread to soak up all the sauce.
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