Mussel pasta

Place the mussels, evenly spaced in one layer in large shallow pan; cover and cook at
300 for 5 minutes, or just until the mussels open.

Strain the liquid from the mussels and reserve.

Take the mussels from the shells and discard the shells.

In a deep pot, heat the oil, add the parsley and garlic, and cook for 3 minutes.

Stir in the tomatoes, the strained mussel liquid, salt and pepper.

Simmer, uncovered, for 15 minutes.

Add the mussels and cook for 5 minutes.

Mix in pasta.

Serve with romano or parmesan.