Mussels with tomato and white wine

By CarolM-2

Ingredients

• 3 lbs mussels
• 2 Tbsp. extra-virgin olive oil
• 1 yellow onion, thinly sliced
• 4 cloves garlic, minced
• 1/2 tsp. kosher salt
• 1/4 tsp. red pepper flakes
• 1/4 tsp. dried oregano
• 1 cup crushed canned tomatoes
• 1/2 cup dry white wine
• handful fresh parsley, chopped

Details

Servings 4

Preparation

Step 1

Rinse and scrub mussels under cold water. remove beard. discard any mussels that won't close if gently pressed.
Heat oil in a large pot set over medium heat. add onion, garlic, and salt. cook until onion softens, about 5 minutes. Add red pepper and oregano. cook until fragrant, about 30 seconds. pour in the tomatoes. cook until have slightly thickened, 3-5 minutes. pour in wine.
Increase heat to high to bring to a boil. add the mussels, cover the pot, and cook, stirring every minute, until all the mussels have opened 3-4 minutes. Discard any that don't open. turn off the heat and add the parsley.
Divide mussels and liquid between two large bowls. Serve with crusty bread.