Mussels Marinara

1. 1

   In a large flameproof casserole, heat the oil. Add the garlic and cook over moderate heat until lightly browned, 3 to 5 minutes. Add the mussels, tomatoes, parsley and oregano.

2. 2

   Bring to a boil. Reduce the heat to moderate.

3. 3

   Cover and simmer, stirring occasionally, until the mussels open, 5 to 7 minutes.

4. 4

   Using a slotted spoon, transfer the mussels to soup bowls.

5. 5

   Discard any that do not open.

6. 6

   Season the sauce with salt and pepper to taste. Ladle the sauce over the mussels and serve hot.

7. 7

   Serve with Caprice Salad, hard Italian rolls and a hearty Chianti.

* Per serving · 4 servings · Values may vary.

No additional tips available.