4 1/2 lbs. mussels
3/4 cup olive oil
3 cloves garlic, chopped
dash oregano
3 tablespoons chopped parsley
1/2 teaspoon rosemary
1/2 bay leaf
1 pond tomatoes, peeled
1/2 green chili pepper
Salt to taste
1 pound of spaghetti

Wash, scrub and beard the mussels. Put them in a large saucepan with 1/4 cup of olive oil. Heat them over high heat to open, but do not cook. Take from heat and remove the flesh. Reserve. Strain the mussel stock through a sieve and reserve. Brown the garlic in the remaining oil with the oregano, parsley, rosemary and bay leaf. Let these cook for a minute, then add the tomatoes, chopped chili pepper and salt. Simmer slowly. When the sauce has reduced a little, add the mussels, leaving the pan over the heat for a few minutes. cook the spaghetti al dente in boiling salted water. Drain and return to bowl. Add sauce and reserved mussel stock.

Recipe submitted by Trieste