I started by thinly slicing four fat garlic cloves and chopping one half yellow onion. I sauteed them briefly in about two tablespoons of olive oil, along with a generous shake of red pepper flakes.
Next, a 28 ounce can of peeled tomatoes goes into the pan. Salt and pepper and let that simmer away for about twenty minutes before adding two pounds cleaned mussels. Cover the pan and cook for three to five minutes, or until the mussels have opened.