Mussels in Spicy Tomato Sauce

1. 1

   To purge mussels of their grit, stir the cornmeal into 3 quarts of water, add the mussels, and let them soak, shaking them up once or twice, for 1 hour.

2. 2

   Drain completely, scrub the shells well, and, if necessary, remove the wiry beard protruding from the shell by tugging firmly with your fingers.

3. 3

   Heat 1/4 cup of the olive oil in a large skillet.

4. 4

   Add the garlic and cook, shaking the pan, until golden, about 3 minutes.

5. 5

   Slide the tomatoes into the skillet and stir in the oregano and red pepper.

6. 6

   Cook, stirring, until the tomatoes have cooked down, about 5 minutes.

7. 7

   Stir the mussels into the skillet, then pour in the wine.

8. 8

   Bring to a boil, cover the pot, and cook just until the mussels are opened, about 3 minutes for cultivated mussels, slightly longer for thicker-shelled noncultivated mussels.

9. 9

   Stir in the basil and, if you like, a generous drizzle of olive oil.

10. 10

    Check the seasoning and add a little salt if necessary.

11. 11

    Discard any mussels with unopened shells.

12. 12

    Divide the mussels among warmed serving bowls, topping each serving with a zoccolo, if you like.

* Per serving · 4 servings · Values may vary.