• 1 pound raw mussels
• cup olive oil
• 3 cloves of garlic chopped fine
• 28-ounce can peeled plum tomatoes (no salt added)
• 1 tablespoon red chili pepper
• 1 teaspoon coarsely ground black pepper
• cup cilantro

Wash and scrub the mussels removing all the dirt and beards. Discard any of the mussels that have opened.

In a large frying pan heat the olive oil on simmer for 2 minutes. Add the chopped garlic and cook until golden brown, about 5 minutes. Add the chili pepper, black pepper, then the tomatoes and cook on medium high for 15-20 minutes. Mash the tomatoes as they cook with a potato masher.

Add the raw mussels, cover and cook for 5 minutes. Add the cilantro and serve.

Nutritional information per serving: 250 calories, 17 g fat, 2.5 g saturated fat, 30 mg cholesterol, 318 mg sodium, 10 g carbohydrates, 2 g fiber, 15 g protein.