Scrub and de-beard 2 lbs live black mussels. Discard any that do not close within a minute when tapped against another mussel.
In a high walled skillet or Dutch oven, heat 3 cups white wine or vegetable broth over medium high heat. Add in 2 tablespoons minced garlic, 1/2 tsp oregano, 1 tsp red pepper flakes, and 6 oz tomato paste. Whisk together until everything is combined. Bring to a boil. Add mussels in. Cover and cook 5-6 minutes, until the mussels have opened. Finish by stirring in 3 Tbs butter chopped into pieces. Discard mussels that did not open.
Spoon into a shallow bowl and top with extra sauce. Crusty bread is delicious dipped into the sauce. We make French bread at home, but as Ina Garten would say, “store bought is fine!”
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