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Classic mussels marinara
Nb persons: 6
Yield:
Preparation time:
Total time:
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| 4 lbs | fresh mussels |
| 4 tbsp | extra virgin olive oil |
| 1 | onion chopped |
| 3 | garlic cloves, chopped |
| 1/3 cup | dry white wine |
| 1 tsp | chopped fresh oregano |
| 1/4 tsp | dried crush chili peppers |
| 2 cups | kitchen ready, ( such as pastene) ground tomatoes |
| 2 tbsp | pesto basil sauce |
| 4 tbsp | chopped fresh parsley |
| Salt | |
| pepper | |
| Grated Parmesan cheese |
Rinse mussels in cold water, and remove beards. Discard any mussels that do not close when shells are tapped.
Heat olive oil in a large pot over medium heat. Cook onion until soft, but not browned. Add garlic and wine. Cook for 5 minutes over medium high heat .
Add oregano and chili pepper. Cook another 5 minutes. Add mussels, cover,and cook 10 minutes, or until mussels open.
Remove mussels with a slotted spoon and keep hot. Discard any unopened mussels. Add tomatoes to pan. Simmer 8 minutes. Stir in pesto sauce parsley and reserved mussels. Season to taste with salt and pepper. Mix well, and serve immediately, sprinkled with Parmesan if desired.
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