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Mussels
Marinara
Serves:
4
3 Tbsp.olive oil
1 small onion, finely chopped
1/2 large green pepper, finely chopped
4 large cloves garlic, minced
3 cans (14.5 oz. each) whole tomatoes
with juices, broken apart or chopped
1/2 cup dry white wine |
1 Tbsp. chopped fresh basil
1 Tbsp. chopped fresh oregano
1 Tbsp. chopped fresh parsley
Salt and pepper to taste
4 lbs. live mussels, rinsed and beards removed |
Heat the olive oil in a large sauté pan or Dutch
oven over medium high heat. Add the onions and peppers; sauté until
softened, about 5 minutes. Add the garlic and sauté an additional
minute.
Add the tomatoes, wine and seasonings; cook until slightly
reduced, about 10 minutes.
Add the mussels and stir well.
Cover the pan and cook until the shells have opened,
about 5 minutes. Stir occasionally to mix the mussels with the sauce.
Remove the mussels and place in large serving bowls, discarding
any that did not open. Spoon sauce over the mussels.
If serving as a main dish, serve with a side dish of pasta,
such as angel hair or linguine, with some of the sauce on the pasta. Be
certain to place empty plates or bowls on the table for the emptied shells.
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