Mussels: Mussels in Red Sauce
Source of Recipe
Gary and Ann Garnick
List of Ingredients
- 2 Tbsp olive oil
- 1 large clove garlic, minced
- 6 to 8 ripe plum tomatoes, quartered, or 1 (28-ounce) can plum tomatoes, drained
- 6 to 8 fresh basil leaves or 1 tsp dried basil, crumbled
- 1 Tbsp chopped oregano leaves
- Salt and pepper to taste
- Crushed red pepper flakes to taste (optional)
- 4 lbs. mussels, cleaned and debearded
- 1/2 cup red wine or water
- .
- Crusty French or Italian bread (optional)
Instructions
- Heat the olive oil in a large skillet until medium-hot. Add the garlic and cook, stirring, until golden.
- Add the tomatoes, basil, oregano, salt, pepper and, if desired, pepper flakes. Cook until the tomatoes soften, about 8 to 10 minutes; set aside.
- Place the mussels, wine and reserved tomato-onion sauce in a large pot over high heat. Cook, covered, until the shells open, about 5 to 8 minutes.
Serve with crusty French or Italian bread for dipping.
Makes about 6 servings.
|
|