|1 lb||(450 g) Fresh mussels|
|1 tbsp||(15 mL) Olive oil|
|2 tbsp||(30 mL) Finely diced onion|
|1 tbsp||(15 mL) Minced garlic|
|1 tbsp||(15 mL) Tomato paste|
|1.4 cup||(60 mL) Red wine|
|1||(300 g) Container Olivieri® Classic Marinara Sauce|
|1/2 tsp||(2 mL) Dried oregano|
|Salt and pepper|
|1/4 cup||(60 mL) Torn basil leaves|
CLEAN mussels by rinsing in cold water and removing any debris from the cracks, this is referred to a “de-bearding”. Discard any mussels that are open. Set the cleaned mussels aside in a colander.
HEAT olive oil in a large pot or Dutch oven over medium-high. Add onion and sauté for 1-2 minutes. Add garlic and tomato paste, cook, stirring for another 1-2 minutes. Stir in red wine and cook until reduced by half. Stir in marinara sauce, bay leaf and oregano. Season to taste with salt and pepper. Reduce heat to low and simmer for 10-12 minutes. Add mussels to the sauce and cover with lid. Simmer for about 6-8 minutes. Mussels are cooked when the shells open. Transfer to a large serving bowl and pour sauce over top. Discard any mussels that do not open. Sprinkle with fresh basil. Serve piping hot with fresh garlic bread.
Serve over fresh pasta for a heartier meal.
Serve with crusty bread.
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