Mussels Marinara

In Entrees, In The Kitchen, Magazine, Recipes by RI Magazine

Mussels on top of mussels.

Serves 6

3 tbsp olive oil
1 small white onion, finely chopped
4 large cloves garlic, finely chopped
1 cup white wine
2 to 3 cans chopped plum tomatoes (32 to 48 ounces total)
1 tbsp fresh chopped oregano leaves
1 tbsp fresh chopped parsley leaves
4 lbs fresh mussels, debearded, scrubbed and rinsed
Salt and pepper
1 tbsp fresh chopped basil leaves
Pasta, as an accompaniment, or bruschetta for dipping

1) Heat the oil in a large saute pan over medium heat. Add the onion and garlic and saute until cooked. Add the wine and reduce it by half, then add the plum tomatoes, oregano and parsley. Add the mussels to the pan and allow to cook for about 10 minutes until all the mussels are open. Transfer mussels to a platter. (Discard any mussels that do not open.)
2) You can mound some pasta in the center of the plate surrounded by the mussels or have some bruschetta handy for dipping into the sauce.
3) Adjust the seasoning for the sauce with salt and pepper, as necessary. Coat the mussels with the sauce and sprinkle with fresh chopped basil just before serving.

FAT: 7 g
CARBS: 72 g