Mussels Marinara
From smurfetta 16 years agoIngredients
- 2 lb mussels shopping list
- 1/4 cup extra virgin olive oil shopping list
- 1/4 cup Chianti wine shopping list
- 1/2 cup water shopping list
- 1 can (16-oz) Italian plum tomatoes shopping list
- 1/2 tsp Chopped fresh parsley shopping list
- 1/4 tsp oregano shopping list
How to make it
- Thoroughly scrub the mussels under running water to remove the beards and grit.
- In a saucepan, combine the mussels, oil, and wine with 1/2 cup water.
- Hand-crush the tomatoes into the mixture. Cover and cook over high heat for 10 to 15 minutes or until the shells open.
- Transfer to bowls with a slotted spoon, discarding any mussels that did not open.
- Spoon the sauce over the open mussels and sprinkle with chopped parsley and oregano.
- HINT: if you use California mussels rather than those from the east coast, they are bigger and more easily removed from the shells.
The Rating
Reviewed by 4 people-
Looks great to me. Just like they serve at my favorite Italian eating establishment. Maybe some garlic would be good in this too.
patskitchen in Wabasso loved it -
I gave it a 4. I prefer white wine and no tomato.
anniemay in Huntsville loved it
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