• Heat oil, garlic and oregano in saucepan set over medium-low heat; cook for 5 minutes or until garlic is softened. Add wine; increase heat to high and boil for 7 minutes or until alcohol evaporates.
• Add tomatoes and salt to saucepan; cover and simmer for 10 minutes over medium heat. Stir in mussels; increase heat to high. Cover and cook, stirring occasionally, for 3 to 5 minutes or until mussels open. (Discard any mussels that do not open.) Spoon into large bowls and ladle broth over top. Serve with bread on the side.

Tip: Most farm-raised mussels need only scrubbing with a stiff brush under cold running water. Some mussels may still have their “beards,” wiry dark ligaments, attached. If so, cut off the beard with scissors and discard, then scrub the mussel well.

Recipe Provided by Chef Sharon Sanders