1/3 cup of olive oil
4 large garlic cloves, minced
36 well-scraped mussels
1 kg of peeled tomatoes, chopped
1 tablespoon of marinara sauce, chopped
1 tablespoon of fresh oregano, chopped or 1 tablespoon of dried oregano
Salt and black pepper to taste
1/3 cup of olive oil
4 large garlic cloves, minced
36 well-scraped mussels
1 kg of peeled tomatoes, chopped
1 tablespoon of marinara sauce, chopped
1 tablespoon of fresh oregano, chopped or 1 tablespoon of dried oregano
Salt and black pepper to taste
In a pan, heat the olive oil, add the garlic and sauté for about 3 minutes until lightly browned
Add the mussels, tomatoes, marinara sauce, and oregano
Let it simmer
Reduce the heat slightly, cover, and cook for about 5 minutes, stirring occasionally, until the mussels open
Use a slotted spoon to remove the mussels and place them in soup bowls
Discard any that do not open
Season the sauce with salt and black pepper, then serve it over the mussels
Serve as an appetizer, hot, accompanied by lightly toasted Italian bread
Serve 4 portions.
