Mussels paired with red wine, tomatoes and garlic….what could be better? This is a very easy dish that is served in fine restaurants but you can make at home for a lot less. The flavors of this dish scream Italy! Eat it with a piece of crusty bread, a glass of wine and you have got a meal.
Recipe by Sandi Poznanski
2 lbs of mussels, washed and debearded
4 garlic cloves, minced
2 tbsp. extra virgin olive oil
1/2 cup red wine
1 28 oz. can crushed tomatoes
1 tbsp. Italian parsley, chopped
salt and pepper to taste
Scrub, debeard and rinse mussels. In a large Dutch oven over low heat, heat the olive oil. Add garlic and cook until transparent but not brown, about 1 minute. Add the mussels and stir. Cook for 2 minutes. Add the wine and bring to a boil. Lower the heat and simmer for 2 minutes or until the alcohol has burned off. Add the tomatoes, salt and pepper, cover and cook another 5 minutes, stirring occasionally. Garnish with fresh parsley. Discard any unopened mussels. Enjoy!