Ingredients
Serves 4
| 2 Tbsp | Pastene Extra Virgin Olive Oil | |
| 1 | medium white or yellow onion, diced | |
| ½ tsp | fine sea salt | |
| ½ tsp | black pepper | |
| 1 Tbsp | Pastene Minced Garlic | |
| 1-2 tsp | red pepper flakes | |
| 1 ½ tsp | Italian seasoning | |
| 2 Tbsp | Pastene Tomato Paste | |
| 1 | 28 oz can Pastene Kitchen Ready Tomatoes | |
| 1 cup | dry white wine | |
| 1 tsp | sugar | |
| 3 lbs | mussels, cleaned and de-bearded | |
| ¼ cup | Italian parsley, roughly chopped |
Directions
Prep time: 35 minutes | Cook time: 60 minutes
- In a large stock pot or Dutch oven, heat the olive oil over medium-high heat. Add the onion, salt, and pepper, and cook until onion is soft but not browned, about 5 minutes.
- Add the garlic, red pepper flakes, Italian seasoning, and tomato paste. Cook, stirring, for another minute.
- Add the tomatoes and then fill the 28 oz can halfway up with water and add that along with the wine and sugar.
- Bring to a boil, cover, reduce heat and simmer for 30-60 minutes, stirring occasionally. The sauce can be made ahead to this point, store covered in the refrigerator for up to several days.
- Add the mussels and cook, covered for 4-5 minutes or until the mussels have opened. Discard any mussels that do not open.
- Using a slotted spoon, divide the mussels between 4 soup bowls then ladle in the sauce. Garnish with the parsley and serve.
Recipe by Gluten Free and More Magazine
