Mussels Marinara

By PineyCook

Ingredients

• Olive Oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• Red pepper flakes - to taste, but at least 1/2 tsp.
• 1 tsp dried basil
• 2 Tbs butter
• 1/2 cup white wine
• 1/2 cup chicken stock, plus addition if sauce becomes too thick
• 1 14oz can tomato sauce (Trader Joe's is the best - tomato without the 'tin')
• salt and pepper
• Mussels - Prince Edward Island are the best - 2 lbs.
• Pasta, your choice cooked to package directions at time of serving
• Parmesan cheese, if desired.

Preparation

Step 1

1. Place a large pot (enamel-coated cast iron is great for this) over medium heat and warm.

2. Add olive oil to cover bottom - enough that the onions won't stick, but not so much that they are swimming.

3. Add the onions and sauté for ~10 minutes. You want the onions to soften and brown very gently.

4. Toss in the garlic and the red pepper flakes and sauté for an addition 2 minutes.

5. Add the basil and stir to coat with the oil.

6. Raise the heat to high and add the wine. Bring to boil and reduce head to medium. Stir until the wine is reduced to a tablespoon or so. You are looking for a syrup-like consistency.

7. Add the butter and stir until melted.

8. Pour in the broth and tomato sauce, stirring until everything is smooth and combined. Add salt and pepper to taste, remembering that the mussels will add salty brine.

9. Bring to a simmer and cover, simmering gently for 30 minutes. Stir occasionally. Add additional broth if sauce seems to be getting too thick. You'll get additional 'juice' from the mussels, so keep that in mind.

10. Add the mussels, stir carefully, bring sauce to a lively simmer, cover, and cook for 4 minutes or so until the mussels have opened. Discard the stubborn ones that won't open.

11. Serve the mussels and sauce over pasta, add park if desired, and enjoy!