Steamed Mussels in a Red Wine and Tomato Sauce
Serves 4
3 Tbsp. of Olive Oil
1 Large Sweet Onion, Diced
2 Cloves of Garlic, Minced
1 Tbsp. Oregano
1 Tbsp. Parsley
1 Dash of Salt and Fresh Ground Pepper
1/4 Cup of Red Wine (Whatever you're drinkng will be fine).
1 14.5 Oz. Can of Diced Stewed Tomatoes
2 Lbs. of Fresh Mussels
Heat the Oil on Medium-High in a Large Sauce Pan or Pot. (Large enough for all the ingredients). Add the Onion, Garlic, Oregano, Parsley, Salt and Pepper and cook for about 2-3 Minutes. Stir in the tomatoes and wine and bring to a simmer, covered. Add the rinsed Mussels and mix all the ingredients. Cover and Simmer for about 6-8 Minutes until the Mussells are opened and cooked.
Serve in bowls with a sliced Lemon and Parsley Garnish. Can be served over Linguine or Angel Hair Pasta and lightly coated with Parmesan Cheese.
Serve with your favorite Red Wine.
Prince Edward Island (PEI) Mussels are quite possibly the best tasting in the world. Wherever yours come from, make sure they are fresh, have air to breath and are closed-shelled. Rinse well.
Garlic Bread
1 Loaf (Long) Baked Italian Bread
2 Tbsp. of Butter
2 Tbsp. of Minced Garlic
1 Tsp. of Lemon Juice
Slice Bread Length-Wise. Coat insides with Butter. Spread Garlic and Lemon Juice. Join both Halves and Cut to Fit Toaster Oven. Toast on Medium Dark. Cut and Serve.