Mussels in Hot Pepper Sauce
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2 quarts mussels
1-2 cups water
1 tbsp olive oil
1 large garlic clove
1/2 cup chopped onion
6 oz. tomato paste
2 1/2 cups liquid from the mussels
1/2 tsp oregano
1/4 tsp (or to taste) crushed red pepper flakes, crushed

Rinse mussels in colander several times with cold water and scrub with a
stiff brush to remove sand. Place mussels in pan with 1-2 cups water; steam
until open. Reserve the liquid, add enough water to make 2 1/2 cups liquid
and set aside. Heat oil. Sauté garlic and onion. Add remaining ingredients
and simmer 30 minutes. Put mussels, in their shells, in a shallow baking
dish. Cover with sauce. Bake at 425F for 15 minutes. Serve on the
half-shell. Note: It might be necessary to strain the reserved broth.

From: Mrs. K. B. Mellon in Three Rivers Cookbook II