Nouranyeh's Recipe

MUSSELS MARINARA OR FRA DIAVOLO

Category: Recipes

INGREDIENTS:

1/4 cup olive oil
4 - 5 cloves of garlic finely chopped
1 cup dry crisp white wine, such as a Pinot Grigio
28 ounce can whole San Marzano tomatoes crushed by hand
pinch of sea salt and a few cracks of black pepper
about 1/4 to 1/2 teaspoon crushed red pepper flakes if you'd like Fra Diavolo
4 pounds mussels (She uses Prince Edward Island Mussels)
1/2 bunch of fresh parsley
1 baguette warmed, for serving

INSTRUCTIONS:

In a large pot over medium heat, heat the olive oil and sauté the garlic for about 2 minutes, being careful not to brown it. Add the wine and bring the heat up to high. Bring the wine to a boil and simmer for another two minutes. Reduce the heat to medium low and add the tomatoes (I crush the whole tomatoes out of the can by hand, removing any hard stem end and discarding those. Then, pour the remaining sauce from the can into the pot as well). Add the salt and the peppers.

Once the sauce is at a light simmer, add the mussels, give them a stir, raise the heat to medium and cover the pot. Cook for about 6 to 8 minutes, or until all of the mussels have opened, then stir in the parsley.

Serve with the warm baguette or over pasta, if desired.

You'll love this very authentic recipe. Wonderful over pasta or with a crusty loaf of bread for soaking up all the loving goodness in the broth.