3 lbs. mussels (cleaned)
2 (12 oz. cans ) crushed tomatoes
3 cloves of garlic (chopped)
4 basil leaves (chopped)
3 tbsp. olive oil
1 tsp. sea salt
1. In a large deep pot, with a cover, put olive oil and garlic. Brown garlic for a minute and add crushed tomatoes. Add sea salt, basil and stir.
2. On a medium heat, cooked crushed tomatoes for about 10 minutes. Stir frequently.
3. After 10 minutes, add mussels to the pot. Stir them around in the sauce.
4. Put a cover on the pot and cook on a medium heat.
5. After 5 minutes, remove lid. Mussels should have opened. Stir mussels again in the sauce.
6. Let cook for another 3 minutes and serve.
Serve hot.