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Author Notes: This is one of those recipes that my mom has been making since I was little. She used to read it off an old folded up sheet of yellow notebook paper with the recipe hand written on it, but by now she can make it from memory. It's essentially mussels in a simple sauce, but the combination of the briny mollusks, wine and tomatoes is out of this world.
Now that I've moved out, I make this all the time. Mussels are pretty inexpensive, and the rest of the ingredients are pantry staples. The recipe can be easily doubled for a dinner party. Serve with lots of good crusty bread. —CateK
- Olive oil
- 1 cooking onion, diced
- 2 cloves of garlic, minced
- 3/4 cup white wine
- 1 28 oz. can tomatoes
- 1 teaspoon dried oregano
- pinches Red pepper flakes
- 2 pounds mussels, cleaned
- 1/4 cup parsley, chopped
- Bread, for serving
- Coat the bottom of a large pan or dutch oven with olive oil and place over medium heat. Saute the onion until translucent. Add the garlic and saute for a minute.
- Pour in the wine and scrape the bottom of the pan. Reduce to half the original volume.
- Add the tomatoes with their juice, oregano, red pepper flakes and salt to taste. Used a spoon to break up the tomatoes. Simmer the sauce for 20-30 minutes, stirring occasionally until the tomatoes break down. Taste for seasoning.
- Add the mussels to the pot and turn up the heat. Cover and cook until the mussels open up, about 6-8 minutes. If any mussels do not open up, discard them.
- Pour the contents of the pan into a serving bowl. Top with parsley and serve with bread.
- This recipe was entered in the contest for Your Best Shellfish
- This recipe was entered in the contest for Your Best Dirt Cheap Dinner