Mussels Marinara

1 2 lb. bag of live mussels

1 16 oz. can of crushed tomatoes

1/2 cup of white wine

4 cloves of garlic, minced

1 tablespoon of olive oil

2 teaspoons of dried Italian seasoning

1 teaspoon crushed red pepper (optional)

1 loaf of Italian Bread for dipping


Sit mussels in water for 5-10 minutes until they release sand. Rinse.

Heat oil in pan and add garlic. Saute for 3 minutes and add spices and white wine. Simmer until alcohol has burned off (about 4 minutes) and add crush tomatoes. Bring temperature up until sauce is boiling.

Add mussels and stir until the mussels have opened. Discard any remaining closed mussels.

Serve with broth in a large bowl and accompany with crusty Italian bread for dipping.


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