1 lb. fresh mussels, cleaned and debearded
2 tsp. olive oil
3 garlic cloves, minced
1 8 oz. tomato sauce
1/4 cup red wine
1/4 cup fresh parsley, minced
fresh ground pepper, to taste

Discard open, cracked or heavy mussels (they are filled with sand). Set aside remaining mussels. Heat oil in large skillet over medium heat until hot. Add garlic; sauté for 2-4 minutes or until tender. Add tomato sauce and wine; bring to a boil. Add mussels and parsley. Cover, reduce heat and simmer 3-5 minutes or until mussels are open. Discard any unopened mussels. Spoon mussels and tomato sauce into individual serving bowls. Serve with crusty bread. Serves 4.