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    Mussels Marinara


    Source of Recipe


    adapted from Cooking Light YEAR: 1996 ISSUE: Jan/Feb PAGE: 70

    List of Ingredients




    1 tablespoon olive oil -- or use broth or cooking spray
    1 cup finely chopped onion
    3 garlic cloves minced
    2 cups chopped tomato
    1/2 cup dry white wine
    1/3 cup chopped fresh flat-leaf parsley
    2 tablespoons chopped fresh basil
    (original recipe calls for 1/2 teaspoon salt )
    1/2 teaspoon black pepper
    1/4 teaspoon crushed red pepper
    2 bay leaves
    5 pounds fresh mussels (100 mussels) scrubbed and debearded
    5 cups hot cooked rice pasta
    Basil sprigs optional

    Recipe



    Heat oil in a large stockpot over medium-high heat (or use broth or cooking spray). Add onion and garlic; saute 3 minutes. Add tomato and next 7 ingredients (tomato through bay leaves); cook over medium heat 5 minutes. Add mussels; cover and cook 10 minutes or until mussels open. Discard bay leaves and any unopened shells.
    —————
    Notes: To serve, remove mussels with a slotted spoon, and divide into individual shallow bowls. Spoon tomato mixture over mussels. Serve over rice pasta. Garnish with basil sprigs, if desired.

 

 

 

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