Preparation time: 1/2 hr
Cooking time: 1 1/2 hrs
-fresh tomatoes (not shitty tomatoe paste)
Prep: mash garlic, finely chop the fresh basil, slice the shallots, dice tomatoes;
Cooking: (1) take small sauce pan spread olive oil - and put on stove over medium heat ... place mashed garlic, sliced shallots and sprinkle rosemary flakes ... wait until caramelized, (2) simultaneously, place in a large sauce pan olive oil over medium heat ... add fresh tomatoes, salt and pepper, (3) once the shallots/garlic are a good brown color (after about 5 minutes) ... merge the contents with the large sauce pan ..., (4) take mussels and place in the tomato sauce ... put some chardonnay in for flavor ... cook for about 1 1/2 hrs on low heat ... add water occassionally if gets too dry.
(5) with about 5 minutes to go, add fresh basil, a little salt and with 2 minutes to go add grated asiago ...
Serving: sauce goes well with linguine ... a good sauvignon blanc would do well to complement the dish.