Mussels Marinara
Mussels Marinara
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!
Servings
2
Ingredients
- 1.5 pound mussels, scrubbed and beards removed
- 2 tablespoon olive oil
- 1 shallot, minced
- 3 garlic cloves, minced
- 2/3 cup 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 tablespoon fresh parsley, torn, divided
Directions
- 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.