Mussels in a spicy red marinara sauce – simple and elegant, best served with lots of whole wheat crusty bread for dipping into the delicious sauce.
Ingredients
- 1 25.25 oz jar DeLallo Marinara or homemade marinara
- 1 tbsp extra virgin olive oil
- 1/4 cup minced shallot
- 2 garlic cloves, thinly sliced
- 1 tsp crushed red pepper
- 3/4 cup dry white wine, omit for Paleo and Whole 30
- 3 lbs 48 to 50 live mussels, scrubbed and debearded
- 2 tbsp chopped parsley, for garnish
- optional whole wheat crusty bread, for serving
Directions
- In a large saucepan, heat the olive oil over medium-high heat until hot.
- Add the shallot, garlic and crushed red pepper and cook until fragrant, about 1 minute.
- Add the wine and boil until reduced by half, about 3 minutes.
- Stir in the marinara sauce and bring to a simmer.
- Stir in the mussels, cover and cook until the mussels open, 6 to 8 minutes; discard any mussels that do not open.
- Season lightly with salt, then transfer the mussels and sauce to a platter.
- Sprinkle with chopped parsley and serve right away with crusty bread.
