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Ingredients
- 1 1/2 teaspoons olive oil
- 1/4 cup finely chopped onion
- 1 garlic clove, chopped
- 1 (28-ounce) can crushed tomatoes, undrained
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 1/2 tablespoons chopped fresh oregano
- 1/4 to 1/2 teaspoon crushed red pepper
- 2 pounds mussels, scrubbed and debearded
Details
Servings 6
Adapted from myrecipes.com
Preparation
Step 1
Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 3 minutes or until tender. Add garlic; sauté 1 minute. Stir in tomatoes; partially cover, reduce heat, and simmer 30 minutes. Add parsley and remaining ingredients; cook 5 minutes or until shells open, stirring occasionally. Remove from heat; discard any unopened shells.
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