Mussels Marinara: The Answer To My Writer's Block

This morning proved, for me, to be a start to one of those days where your intentions are good--very good, but for some reason or another procrastination and pondering set in and leave you sitting, starring at the blank page and pondering some more at 12:30 in the afternoon. My answer to moments of temporary crisis such as these is to go to my place of peace and get crafty. Hence, I walked into my kitchen and began to ponder some more, while rummaging through my pantry and refrigerator and whipped up a tasty dinner for tonight that has left an aroma sure to inspire. What follows is an easy, sure-fired recipe for a wonderful sauce that can be paired with pasta, or a good crusty piece of dipping bread. Please note, I only use organic ingredients to insure the best results! 1 Can of whole/peeled tomatoes (28oz) 1/2 cup olive oil 1/2 cup white wine 1 shallot-diced small 3 cloves garlic - chopped 1/2 tsp of red pepper flakes 5 leaves of fresh basil 1 tsp of dried oregano 1/2 tsp of dried parsley 1/2 tsp sea salt 1/2 cup fresh cooked mussels Just sauté the shallot and garlic in the olive oil until soft (1-2 Min), add the red pepper and white wine. Pulse the tomatoes briefly or crush in hands (you want lumps) and add in basil, oregano, parsley and sea salt. Let sauce reduce by simmering for about an hour (the smell will be heavenly) add muscles and heat through for about 10 min. Enjoy with the rest of your white wine!