Ingredients
Scale
- 2 pounds fresh mussels, cleaned and debearded
- 2 shallots, finely chopped
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1/2 cup white wine
- 2 tablespoons butter
- Salt, to taste
- Black pepper, to taste
- 1/4 teaspoon crushed red pepper flakes (adjust to taste)
- Fresh flat-leaf parsley, chopped
Instructions
- Rinse mussels under cold water and scrub them thoroughly to remove any debris or sand.
- Pull off the beards (the stringy bits) protruding from between the shells.
- Discard any mussels that are open and do not close when tapped firmly.
- In a large pot or deep skillet, melt the butter over medium heat.
- Add the chopped shallots and minced garlic to the pot.
- Cook until the shallots are translucent and the garlic is fragrant, about 2-3 minutes.
- Pour in the white wine, letting the alcohol cook off for about 2-3 minutes.
- After 2-3 minutes, add the crushed tomatoes and season the sauce with salt, black pepper, and crushed red pepper flakes.
- Let the sauce simmer for about 5-7 minutes to allow the flavors to meld together.
- Once the sauce has simmered, add the cleaned mussels to the pot, stir to coat the mussels with the sauce, and cover the pot with a lid and cook for about 5-7 minutes, or until the mussels have opened.
- Discard any mussels that remain closed after cooking.
- Transfer the cooked mussels and marinara sauce to a serving dish.
- Garnish with freshly chopped flat-leaf parsley.