MUSSELS in RED WINE Sauce
Ingredients:
3 -5 lbs Farm Raised Mussels (In a Bag, much cleaner than loose)
Large can of Italian Plum tomatos
1 750ltr size of decent Red Wine
18 cloves of Garlic
Large bunch of Fresh Parsley
Salt / Pepper
¼ Cup Olive Oil
Crushed Red Pepper (as much as you like)
½ loaf of Italian bread sliced into 1/2” pieces
Grated Italian Cheese
1) Rinse Mussels well, remove any ‘beards’
from them place them in a large pot of cold water, add ½ cup of flour, stir. Let Mussels sit with floured water up 15 minutes. Rinse Mussels well, removing any flour and deposited sand from the bottom. Repeat. This cleans the mussels while the flour “feeds” and makes them more plump. Repeat this process one more time
2) In a large pot, add ¼ cup Olive Oil and 18 cloves of garlic. Sauté but do not brown. Add can of tomatoes and cook over medium heat for ½ hour. Add the bottle of red wine and cook for another 15 minutes. Add mussels 
and parsley, cover and cook until all mussels have opened. Salt and Pepper to taste. Add lots of Crushed Red Pepper ( to tolerance of taste)
3) Meanwhile, brush some olive oil on each piece of bread, add a little grated cheese and bake in a 400 degree oven until bread is golden brown and toasted and cheese starts to melt.
Pour Mussels/Tomato/Wine mix into a large bowl.
Add Salt , Pepper, Red Pepper and Parsley
Add toasted pieces of bread and serve HOT. 
WIne
Serve with a nice dry bottle of Italian Sangiovese or an Italian Super Tuscan wine