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.

Reviews & Comments 3

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  • matthewr 5 years ago
    Made this last night, it was really good, but would pureed tomatoes work?
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    " It was excellent "
    patskitchen ate it and said...
    Looks great to me. Just like they serve at my favorite Italian eating establishment. Maybe some garlic would be good in this too.
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    " It was good "
    anniemay ate it and said...
    I gave it a 4. I prefer white wine and no tomato.
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