 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
At our Christmas Eve celebration, this saucy dish is an in-kitchen affair. While the rest of the meal is being prepared, family members gather around the kitchen island and whet their appetites with the first fish of the evening. -LZ Ingredients:
1 1/2 teaspoons olive oil |
1/4 cup finely chopped onion |
1 garlic clove, chopped |
1 (28-ounce) can crushed tomatoes, undrained |
2 tablespoons chopped fresh flat-leaf parsley |
1 1/2 tablespoons chopped fresh oregano |
1/4 to 1/2 teaspoon crushed red pepper |
2 pounds mussels, scrubbed and debearded |
Directions:
1. Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 3 minutes or until tender. Add garlic; sauté 1 minute. Stir in tomatoes; partially cover, reduce heat, and simmer 30 minutes. Add parsley and remaining ingredients; cook 5 minutes or until shells open, stirring occasionally. Remove from heat; discard any unopened shells.
|
|