Mussels Marinara

Method

• Mussels Marinara: Step-by-Step Method
• Inspect and scrub mussels under cold water, debeard if needed, discard any with broken shells or that do not close when tapped
• Dice onion and mince garlic cloves; set aside separately
• Chop fresh parsley and reserve for garnish
• Open canned diced tomatoes and measure out white wine
• In a large pot, heat olive oil over medium heat
• Sauté diced onion until translucent, about 3-4 minutes
• Add minced garlic and sauté until fragrant, about 30 seconds
• Stir in crushed red pepper flakes and cook for 10 seconds
• Add diced tomatoes to the pot, stirring to combine
• Pour in white wine and bring sauce to a gentle simmer
• Season sauce lightly with salt and freshly ground black pepper
• Add mussels to the simmering sauce, spreading evenly in the pot
• Cover pot with a tight-fitting lid and steam mussels for 5-7 minutes, until shells open
• Shake or stir pot once midway to redistribute sauce over mussels
• Remove from heat immediately as soon as most mussels open
• Discard any mussels that remain closed
• Add butter to hot sauce and swirl gently to enrich, finish with chopped parsley
• Taste sauce and adjust salt and pepper if necessary
• Transfer mussels and sauce to a wide serving bowl, spooning sauce over shells
• Garnish with extra parsley for color and freshness
• Serve immediately with warm crusty bread for dipping, if desired