Description
Warming, flavorful and easy to make, Mussels Marinara is perfect for two to share as an appetizer or as a light meal. I love to sop up the warm garlic-studded broth with garlic bread. Vampires beware!
Ingredients
- 1-½ pound Fresh Mussels, Scrubbed And Beards Removed
- 2 Tablespoons Olive Oil
- 1 whole Shallot, Minced
- 3 cloves Garlic, Minced
- ½ teaspoons Salt
- ½ teaspoons Ground Black Pepper
- ½ teaspoons Dried Oregano
- ¼ teaspoons Red Pepper Flakes
- ⅔ cups White Wine
- 1 can (14 1/2 Oz. Size) Diced Tomatoes
- 2 Tablespoons Fresh Parsley, Torn And Divided
Preparation
Sort through your mussels and discard any that are broken or open, then remove the beards (the stiff fibrous piece that sticks out of the shell), and scrub the shells with a wire or stiff bristle brush.
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, and cook for another minute being careful not to burn it. Then add the salt, pepper, oregano, and red pepper flakes, stirring to combine.
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.
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.
Spoon the mussels into a large serving bowl, along with the liquid. Discard any mussels that did not open.
Sprinkle the remaining parsley over the mussels and serve with crusty, toasted garlic bread to sop up the liquid.
