Mussels Marinara - Good Taste
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Mussels Marinara

From: Ecco Domani


Marinara Sauce:
• 1 28-oz. can peeled tomatoes, undrained
• 3 cloves garlic, sliced
• 2 T olive oil
• Salt and pepper to taste
• 3–5 large leaves of fresh basil 

• 2 cloves garlic, minced
• 2 T olive oil
• Pinch of crushed red pepper flakes
• 3 lbs. black mussels
• 1/2 cup white wine
• 3–5 leaves fresh basil, torn in pieces 


For the Marinara Sauce: Crush tomatoes with your hands in a bowl and set aside. In a large saucepan, sauté the garlic in olive oil over medium-high heat. As soon as garlic turns golden, add the peeled tomatoes with sauce and season with salt and pepper to taste. Reduce heat to medium-low and simmer for 15–20 minutes. At the very end, tear the basil into pieces by hand and stir into the pan. Cover and remove from heat.

For the Mussels: In a large pot, sauté the garlic in olive oil over medium heat until golden; add crushed red pepper flakes. Place mussels in pot, add wine, and cover. When mussels start opening in about 5–8 minutes, pour marinara sauce over the top and toss. Discarding any mussels that did not open, divide mussels and sauce into serving bowls and scatter basil over each. Accompany the mussels with your favorite garlic bread. 

Serves 2–3

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