Spicy Mussels Marinara
- 1 tbsp olive oil
- 1 shallot, diced small
- 1 garlic clove, minced
- 1/4 -1/2 tsp crushed red pepper flakes
- 1 15 oz can diced tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 cup dry white wine
- 1 bag mussels
- salt and pepper
- 1/2 pound pasta (I used whole wheat linguini)
Saute the shallot and garlic together for a few minutes.
Stir in the red pepper flakes and cook for about 30 seconds.
Add the diced tomatoes, oregano, basil and white wine.
Simmer for a few minutes to combine flavors.
Clean the mussels and discard any that are broken.
Toss the mussels in the sauce and cover.
Let them steam for about 3 to 4 minutes and then check them.
Remove any that are wide open, stir and recover.
Repeat this process a few times until most of the mussels are open; discard any that fail to open.
Taste the sauce and add a pinch of salt and pepper if needed.
While the mussels are cooking, cook the pasta in boiling salted water.
Portion the pasta out and spoon some of the sauce onto each portion.
Add the mussels and serve with an extra bowl for discarding the shells.
For a printable recipe click here