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Mussels a la Marinara

2 LB Duxbury Mussels
¼ cup Bocelli Extra Virgin Olive Oil - Roman
¼ cup Chianti Wine
16 ozs. California Red Whole Pear Tomatoes
1 tsp Fresh Parsley, finely chopped
½ tsp Dry Oregano
Thoroughly scrub mussels under running water to remove grit and pull the beards.
In a saucepan, combine the mussels, oil, half the oregano and parsley, and wine with ½ cup water.
Pour tomatoes into large bowl and hand crush, add to mussels.
Cover and cook over medium high heat for 10-15 minutes or until all shells are open.
Remove to service bowls with slotted spoon.
Adjust the seasoning of the cooking broth with salt and pepper.
Spoon sauce over mussels and garnish with remaining fresh herbs.