Mussels Marinara

• From: National Fisheries Institute

Ingredients

• 2 Tbs extra virgin olive oil

• 1 large sweet onion, cut into 1/2-inch dice

• 2 garlic cloves, minced

• 1 14.5 ounce can diced tomatoes

• 1/4 cup red wine

• 1 Tbs chopped fresh parsley

• 2 lbs mussels (choose fresh mussels that are tightly closed, and rinse them well under running water before cooking)

• salt and freshly ground pepper

This recipe combines the classic flavors of Italy with fresh shellfish.

Directions

• Heat the oil in a large saucepan or Dutch oven over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook until golden, about 1 minute. Stir in the tomatoes, wine, and parsley and bring to a simmer. Add the mussels and stir until combined with the tomato mixture. Cover and simmer until the mussels are open and cooked, about 8 minutes. Sprinkle with salt and pepper to taste and serve immediately.