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GOODNESS
Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!
Oregano: This tasty herb finds itself in much Mediterranean cooking, and is just loaded with nutrients. It is good for the digestion, and has many powerful anti-oxidants (even more than blueberries) and anti-carcinogens. It also has antibacterial and antiparasitic properties. As if that weren't enough, is also an antifungal, even taking on the notorious candida yeast. You want to use fresh oregano, as the dried herb loses the volatile oils that are responsible for its many benefits.
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Recipe

Mussels In Tomato Sauce

serves
prep time: 10
cook time: 26

ingredients

  • 12 garlic cloves, minced (1/3 cup)
  • 1 1/2 teaspoons dried hot red pepper flakes
  • 1/2 cup olive oil
  • 1 (3 1/2 cups) can whole tomatoes in puré,e
  • 2 tablespoons tomato paste
  • 2 teaspoons dried oregano, crumbled
  • 1 teaspoon dried basil, crumbled
  • 1/4 cup drained bottled capers (2 1/2 tablespoons)
  • 1/2 cup Kalamata or other brine-cured black olives (1/3 cup), pitted and chopped
  • 1/3 cup dry red wine
  • 1 pound dried linguine
  • 3 pounds mussels (preferably cultivated), cleaned (see cooks' note, below)

directions

Cook garlic and red pepper flakes in oil in a deep 12 inch heavy skillet over moderate heat, stirring, until fragrant but not browned, about 2 minutes. Add tomatoes with puré,e, tomato paste, herbs, capers, olives, and wine and simmer, uncovered, stirring occasionally and breaking up tomatoes, until sauce is thick, about 15 minutes.

Cook linguine in a 6- to 2 gallons pot of boiling salted water until al dente, then drain in a colander.

While pasta cooks, increase heat under sauce to moderately high and add mussels, then cook, covered, until mussels just open wide, checking frequently after 3 minutes and transferring to a bowl. (Discard any mussels that remain unopened after 6 minutes.)

Serve linguine with mussels and sauce.

Cooks' notes:

Just before cooking, clean mussels by scrubbing them well with a brush under cold water and scraping off any barnacles with a knife. If beard is still attached, remove it by pulling it from tip to hinge or by pulling and cutting it off with knife.

Tomato sauce, without mussels, can be made 2 days ahead and chilled, covered.