Mussels Marinara
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Add a tossed salad and some good crusty bread to dip into the broth and you've got a wonderful meal in minutes.
INGREDIENTS
1 (1-pound) bag live mussels, cleaned and picked over*
1 tablespoon olive oil
1 teaspoon minced fresh garlic
1 cup white wine
1 (28-ounce) can diced tomatoes seasoned with oregano, basil and garlic, undrainedHeat the olive oil and minced garlic in a large Dutch oven or stockpot over medium-high heat. Cook until garlic becomes fragrant, then add the white wine and diced tomatoes. Bring to a boil.
Add the cleaned mussels. Cover the pot with a tight-fitting lid and cook for 5 minutes. Stir, cover pot and cook for 5 to 10 minutes more, until all mussels are open. Discard any that do not open.
Makes 4 appetizer or 2 dinner servings
*NOTE - To clean mussels, remove beard and scrub with a brush under cold running water. Discard any mussels with cracked or broken shells or those that do not close when pinched lightly.
