Mussels "Luigi"

Name: Mussels "Luigi"
Ingredients: 3 tablespoons light oil or olive oil; 1 small white onion, finely chopped; 4 large cloves garlic, finely chopped; 1 cup white wine; 2 or 3 cans chopped plum tomatoes (32 to 48 ounces total); 1 tablespoon fresh chopped oregano leaves; 1 tablespoon fresh chopped parsley leaves; Salt and pepper; 4 pounds fresh mussels, de-bearded, scrubbed and rinsed; Pasta, as an accompaniment or bruschetta for dipping; 1 tablespoon fresh chopped basil leaves

11 ingredients

9 steps

Ingredients

3 tablespoons light oil or olive oil
1 small white onion, finely chopped
4 large cloves garlic, finely chopped
1 cup white wine
2 or 3 cans chopped plum tomatoes (32 to 48 ounces total)
1 tablespoon fresh chopped oregano leaves
1 tablespoon fresh chopped parsley leaves
Salt and pepper
4 pounds fresh mussels, de-bearded, scrubbed and rinsed
Pasta, as an accompaniment or bruschetta for dipping
1 tablespoon fresh chopped basil leaves

Directions

1

Heat the oil in a large saute pan over medium heat.
2

Add the onion and garlic and saute until cooked.
3

Add the wine and reduce by half, then add the plum tomatoes, oregano and parsley.
4

Add the mussels to the pan and allow to cook for about 10 minutes until all the mussels are open.
5

Transfer mussels to a platter.
6

(Discard any mussels that do not open.)
7

You can mound some pasta in the center of the plate surrounded by the mussels or have some bruschetta handy for dipping into the sauce.
8

Adjust the seasoning for the sauce with salt and pepper, as necessary.
9

Coat the mussels with the sauce and sprinkle with fresh chopped basil just before serving.