- 6 tablespoons extra-virgin olive oil
- 8 garlic cloves, sliced
- One 28-ounce can Italian plum tomatoes, preferably San Marzano, crushed by hand or a food mill
- ½ teaspoon dried oregano, preferably Sicilian on the branch
- ½ teaspoon kosher salt
- ½ teaspoon peperoncino flakes
- 3 pounds mussels, scrubbed, debearded, and drained
- 10 large fresh basil leaves, shredded
Heat 5 tablespoons olive oil in a large Dutch oven over medium-high heat. Add the sliced garlic, and cook until the garlic sizzles and turns just golden around the edges, about 2 minutes. Add the tomatoes, slosh out the can with ¼ cup water, and add that to the pot. Season with the oregano, salt, and peperoncino. Bring to a boil, and simmer until slightly thickened, about 10 minutes.
Once the sauce has thickened, add the mussels, stir, and adjust the heat so the sauce is simmering. Cover, and simmer until the mussels open, about 5 minutes.
Once the mussels have opened (discard any that have not), stir in the basil, and drizzle with the remaining tablespoon of olive oil. Transfer the mussels to a serving bowl, and pour juices over them. Serve immediately.