Cozze alla Marinara
Serves 4
Ingredients
Method
2 lb. mussels, cleaned and debearded
2 tbsp. olive oil
1 onion, finely chopped
4 cloves garlic, minced
1 cup dry white wine
28 oz. canned crushed tomatoes
1 tsp. dried oregano
1 tsp. dried basil
Salt to taste
Black pepper to taste
¼ cup fresh parsley, chopped
Heat the olive oil in a large pot over medium heat.
Add the onion and garlic and sauté until the onion is translucent.
Pour in the white wine and bring to a boil.
Add the crushed tomatoes, dried oregano, and dried basil.
Season with salt and black pepper.
Reduce the heat to low and simmer the sauce for about 15 minutes, stirring occasionally.
Add the cleaned mussels to the pot, cover, and cook for about 5 to 8 minutes or until the mussels have opened.
Discard any mussels that do not open.
Stir in the chopped parsley just before serving.
Serve hot, accompanied by slices of crusty bread to dip into the sauce.