Mussels marinara
Mussels marinara
Ingredients/Components
- salt and pepper to taste - 1 item
- minced parsley - 1 Tbsp
- extra virgin olive oil - 1/3 c
- large cloves garlic - 4 item
- minced fresh oregano or 1 tsp - 1 Tbsp
- can crushed Italian plum tomatoes - 1 oz
- mussels, scrubbed and debearded - 3 doz
How to make mussels marinara:
In a large flameproof casserole, heat the oil. Add the garlic and cook over moderate heat until lightly browned, 3 to 5 minutes. Add the mussels, tomatoes, parsley and oregano. Bring to a boil. Reduce the heat to moderate. Cover and simmer, stirring occasionally, until the mussels open, 5 to 7 minutes. Using a slotted spoon, transfer the mussels to soup bowls. Discard any that do not open. Season the sauce with salt and pepper to taste. Ladle the sauce over the mussels and serve hot. Serve with Caprice Salad, hard Italian rolls and a hearty Chianti. Makes 4 servings.Recipe categories: Pasta, Main dish, Mussels.
Rating:
Related ingredients:
eggs, pkg, eggs, beaten, olive oil, lasagna noodles, macaroni, stick butter or margarine, cloves garlic, finely minced, manicotti shells, cooked, whole eggs or 3 to 4 egg yolks
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