MUSSELS MARINARA
2 tablespoons light oil or olive oil
1 small white onion, finely chopped
2 large cloves garlic, finely chopped
4 ounces of Clam Juice or Dry white wine
½ Teaspoon of Hot Pepper Flakes
10 ounces chopped plum tomatoes
1 tablespoon fresh chopped oregano leaves
2 tablespoons fresh chopped parsley leaves ( reserve one tablespoon for garnish)
1 pound fresh mussels, debearded, scrubbed and rinsed
Tablespoon of Unsalted Butter
Pasta, as an accompaniment

Heat the oil in a large sauté pan over medium heat. Add the onion and garlic and sauté until cooked. Add the clam juice and reduce down a bit, then add the pepper flakes, plum tomatoes, oregano and ½ the chopped parsley. Add the mussels to the pan and allow too cook for about 10 minutes until all the mussels are open. Mound some pasta in the center of the plate surrounded by the mussels. Swirl in a little butter to the sauce and spoon sauce over the mussels, garnish with reserved fresh chopped parsley. Remember, work quickly! Or the mussels will get cold!