by Anne Carter
New Recipe
Course: Main Course Cuisine: Italian Prep Time:5 minutes Cook Time:5 minutes Total Time:10minutes Calories: 220kcal
– Large Pot – Large Skillet – Chef's Knife – Wooden Spoon – Measuring Cups – Colander
– 2 – 3 pounds mussels –2 tablespoons olive oil – 1/2 sweet onion chopped – 4 garlic cloves minced – 1 28- ounce can petite diced tomatoes
– 1/2 cup white wine – 1/2 teaspoon crushed red pepper flakes – 4 garlic cloves minced – 1/4 cup chopped fresh parsley
– Heat a large stockpot or Dutch oven over medium heat and add the olive oil. – Sauté the chopped onion, minced garlic, crushed red pepper flakes, and dried basil until fragrant.
– Add the petite diced tomatoes and white wine to the pot, bringing the mixture to a simmer. – Drop in the cleaned mussels. – Cover the pot and steam the mussels for 5-7 minutes, or until they have fully opened.
– Discard any mussels that remain unopened. – Garnish with fresh parsley before serving.