Mussels in Red Sauce, South Philly Style
recipe from the Philadelphia Inquirer

Scrub the mussels clean and place in cold water to cover with the cornmeal and salt for one hour. Mussels can be quite sandy and this cleans the sand out of the mussels.

Meanwhile make the marinara sauce: Saute 1 clove garlic in the 1 T. olive oil. Do not brown or it becomes bitter. Add the herbs and spices along with the tomatoes. Cook 10 - 12 minutes. When the oil rises to the top it is done. Don't overcook.

To make the mussels: Cook 2- 3 cloves garlic in the 2 - 4 T. olive oil. Then add the rest of the ingredients, including the marinara sauce, but not the mussels, and heat until boiling. Add the mussels and steam for 2 - 3 minutes until the mussels open.

Serve in bowls with hot, crusty Italian bread for dipping or over linguini.