Mussels in Marinara Sauce
2 lbs mussels, scrubbed and beards removed
5 garlic cloves, minced
1/4 teaspoon red pepper flakes
3 tablespoons olive oil
1/2 cup dry white wine
28 oz can of San Marzano tomatoes, puree in blender
2 tablespoons chopped flat leaf parsely
1/4 teaspoon sugar
1 teaspoon dried oregano
1/2 teaspoon salt or to taste
In a large saute pan or pot, heat 3 tablespoons of olive oil and saute minced garlic and red pepper flakes on medium low heat for about two minutes.
Add pureed tomatoes, oregano, salt and sugar and simmer for two minutes.
Add wine and bring to a boil, then reduce heat to medium low and simmer for about 10 to 12 minutes, stirring occasionally.
Add mussels and cover and cook for about 6 to 8 minutes, until mussels open, stirring occasionally to get the sauce into the mussels as they open. Discard any mussels that do not open.
Garnish with parsley. Serve with crusty Italian bread to soak of the juice. Serves 6 to 8 as an appetizer.