1/3 cup of olive oil
1 tablespoon of chopped fresh parsley
1 teaspoon of dried oregano
1 pound of peeled and seeded tomatoes, diced
36 mussels, scrubbed clean
4 cloves of garlic, minced
Salt and black pepper to taste
For garnish
Fresh green scallions
1/3 cup of olive oil
1 tablespoon of chopped fresh parsley
1 teaspoon of dried oregano
1 pound of peeled and seeded tomatoes, diced
36 mussels, scrubbed clean
4 cloves of garlic, minced
Salt and black pepper to taste
For garnish
Fresh green scallions
In a large skillet, heat the olive oil over medium heat
Add the garlic and cook, stirring occasionally, for 3 minutes or until lightly golden
Add the mussels, tomatoes, parsley, and oregano and bring to a boil
Reduce the heat and simmer, stirring occasionally, for 5 minutes or until the mussels open
Use a slotted spoon to remove the mussels from the skillet and place them in a large serving dish
Season the remaining sauce with salt and black pepper
Pour the sauce over the mussels, garnish with fresh scallions, and serve immediately.
