This is an easy appetizer or a light main dish. Perfect on a summer night, with a salad. I added smoked paprika, one of my favorite spices to enhance  the flavor with a delicious smokiness. Serve with french bread or pasta.

• 2 lbs of mussels – I like PEI
• 2 cloves of garlic
• 2 tab of olive oil
• 2 teas of fennel seed
• 2 teas of oregano
• 1/2 cup of red or white wine
• 28 oz can of diced tomatoes
• 1 teas salt
• 1/2 teas pepper
• 1 teas of smoked paprika

Heat the olive oil in a large skillet, add the garlic and fennel seeds and saute on low heat for about a minute. Don’t burn the garlic! Add the tomatoes, oregano, white wine, salt and pepper. Let the sauce simmer for a about 15 minutes, check the seasoning and add more salt if needed then add the smoked paprika and the mussels and cook about 5 minutes. The mussels should open; toss out any that don’t.