Nov 26, 2012
Cooked in a classic tomato, garlic and white wine broth, this Neapolitan mussels marinara is perfect for a quick dinner or an easy starter.
2 pounds mussels
1/4 cup extra virgin olive oil
1 onion, diced
2 to 3 garlic cloves, minced
2 cups dry white wine
2 bay leaves
5 to 6 fresh plum tomatoes, chopped
Sea salt and freshly ground pepper, to taste
1/4 cup chopped Italian parsley
Olive oil, for finishing
1 baguette, sliced and toasted, for serving
Scrub mussels if needed, and remove any beards. Discard any mussels with cracked shells and that do not close when tapped.
In a large skillet or Dutch oven, heat olive oil over medium heat. When oil is hot, add onion and garlic. Sauté until softened, about 2 to 3 minutes.
Add wine and bay leaves. Bring to a boil. Add tomatoes. Let simmer for 1 to 2 minutes. Add mussels. Season with salt and pepper. Stir to combine. Cover and cook until mussels open, about 5 minutes. Discard any mussels that do not open.
Finish with parsley and a drizzle of olive oil. Serve with toasted baguette slices.
Yield: 4 servings.