Classic Mussels Marinara
|Fresh mussels||3 1⁄2 Pound, scrubbed|
|Olive oil||2 Tablespoon|
|Garlic||3 Clove (15 gm), minced or pressed|
|Onion||1 Large, chopped|
|Chopped celery||1 Cup (16 tbs)|
|Canned pear shaped tomatoes||28 Ounce (1 Can)|
|Dry white wine/Chicken broth||1 Cup (16 tbs)|
|Minced italian parsley||1⁄2 Cup (8 tbs)|
Discard any mussels that don't close when lightly tapped.
With a swift tug, pull beard (clump of fibers along side of shell) off each mussel; set mussels aside.
Heat oil in a 6- to 8-quart pan over medium-high heat.
Add garlic, onion, and celery; cook, stirring occasionally, until softened (about 7 minutes).
Cut up tomatoes; add tomatoes and their liquid to pan and bring to a boil.
Reduce heat, cover, and simmer for 15 minutes.
Add wine, parsley, and pepper.
Cover and bring to a boil; then add mussels, cover, and cook until shells open (about 8 minutes).
Discard any unopened mussels.
With a slotted spoon, transfer mussels to wide, shallow bowls; ladle sauce over each portion.