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Ingredients
- 2 lbs of fresh mussels (900 grams)
- 1/4 cup extra virgin olive oil
- 3 large cloves of garlic sliced
- 1/4 cup chopped fresh parsley plus a few sprigs to garnish
- 2 chili peppers or 1 tsp crushed red pepper flakes
- 3/4 white wine (170 ml)
- 28 ounces San Marzano peeled tomatoes or chopped tomatoes (800 grams).
Instructions
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In a large sauté pan on high heat add the oil, garlic, chili pepper, and parsley.
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Sauté until garlic is golden, add the white wine (Pinot Grigio) and let it evaporate.
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Once the oil starts frying again add the tomatoes. If you’re using plum tomatoes crush them with your hands. Lower the heat to medium and let it cook for 10 minutes.
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Rinse mussels under cold water and remove the beard that’s on the side.
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Once marinara is cooked add the mussels and higher the heat.
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Place lid on the pan and every 2 minutes give it a shake.
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After 5 minutes remove the lid and let some water evaporate for a couple of minutes.
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They are now ready to eat!
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Buon appetito!
