Steamed Mussels

2018-01-04

Photos

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Recipe

Heat olive oil in heavy medium pot over medium heat. Add 2 tablespoons garlic and saute 1 minute. Add tomatoes with their juices, whole onion, basil and 1 tablespoon oregano to pot. Reduce heat to medium-low and simmer sauce until reduced to 1 3/4 cups, about 1 hour. Remove onion and discard. Season sauce to taste with salt and pepper. Set aside. Melt butter in heavy large pot over medium-high heat. Add parsley, bay leaf, crushed red pepper, remaining 1 tablespoon garlic and 2 tablespoons oregano. Saute until garlic is tender, about 1 minute. Stir in Sherry and tomato sauce. Add mussels and stir to coat. Cover and simmer until mussels open, about 5 minutes; discard any mussels that do not open. Using tongs, transfer mussels to large serving bowl. Season sauce to taste with salt and pepper. Ladle sauce over mussels and serve.

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Nutritional Info

This information is per serving.

  • Protein

    57
  • Fat Total

    29
  • Calories

    657
  • Sodium

    1534