2 lb California mussels
1/4 c Pure imported olive oil
1/4 c Dry Chianti wine
1 cn (16-oz) imported Plum tomatoes
1/2 ts Chopped fresh parsley
1/4 ts Oregano

Thoroughly scrub the mussels under running water to remove the beards and grit.

In a saucepan, combine the mussels, oil, and wine with 1/2 cup water. Hand-crush the tomatoes into the mixture. Cover and cook over high heat for 10 to 15 minutes or until the shells open.

Remove to bowls with a slotted spoon, discarding any mussels that did not open. Spoon the sauce over the open mussels and sprinkle with chopped parsley and oregano. Use California mussels rather than those from Boston-they are bigger and more easily removed from the shells.