Serve Mussels Marinara when the weather just starts to turn chilly. It’s sort of like eating a hearty soup with just the right warmth for a fall meal, but it won’t weigh you down. I love sopping up the warm garlic-studded broth with garlic bread – vampires beware!
- 1.5 Pounds Mussels, scrubbed and beards removed
- 2 Tablespoons Olive oil
- 1 Shallot, minced
- 3 Garlic cloves, minced
- 2/3 Cups White wine
- 1 14.5-ounce can of diced tomatoes
- 1/2 Teaspoon Ground black pepper
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Dried oregano
- 1/4 Teaspoon Red pepper flakes
- 2 Tablespoons Fresh parsley, torn, divided
1. Sort through your mussels and discard any that are broken or open, then remove the beards and scrub the shells with a wire or stiff bristle brush.
2. Add the olive oil to a large pot over medium heat. When hot, add the shallot and cook just a few minutes. Add the garlic, but be sure not to burn it, then add the salt, pepper, oregano, and red pepper flakes, stirring.
3. Add the white wine and cook until it boils. Once boiling, add the tomatoes and their juice, and half the parsley, and bring to a boil again.
4. Add the mussels to the liquid, lower the heat slightly, cover the pan and cook until the mussels open, or about 6-8 more minutes.