Makes 4 servings.
1.5 kg mussels
1 tbsp extra-virgin olive oil
1 small onion, minced
1 clove garlic, minced
1/2 cup wine
1 1/2 cups Marinara Sauce (recipe in separate post)
1/4 minced fresh parsley
Scrub mussels; remove any beards. Discard any that do not close when tapped. Set aside. (Make ahead. Refrigerate for up to 2 hours.)
In a pot, heat oil over medium-high heat; fry minced onion and garlic, stirring occasionally; until softened, about 5 minutes.
Stir in wine, sauce and half of the parsley; bring to a boil. Add mussels; cover and cook until mussels open, about 8 minutes. Discard any that do not open. Sprinkle with remaining parsley.
1.5 kg mussels
1 tbsp extra-virgin olive oil
1 small onion, minced
1 clove garlic, minced
1/2 cup wine
1 1/2 cups Marinara Sauce (recipe in separate post)
1/4 minced fresh parsley
Scrub mussels; remove any beards. Discard any that do not close when tapped. Set aside. (Make ahead. Refrigerate for up to 2 hours.)
In a pot, heat oil over medium-high heat; fry minced onion and garlic, stirring occasionally; until softened, about 5 minutes.
Stir in wine, sauce and half of the parsley; bring to a boil. Add mussels; cover and cook until mussels open, about 8 minutes. Discard any that do not open. Sprinkle with remaining parsley.
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