Mussels in Tomato Sauce

2014 Food, Food

Kate Style Petite, Food Friday, Mussels, Tomato Sauce



Cook garlic and red pepper flakes in oil in a large, heavy pot over moderately low heat, stirring, until garlic is pale golden, 1 to 2 minutes. Add wine and boil over high heat 2 minutes. Add tomato sauce and mussels and cook over moderately high heat, covered, stirring occasionally, until mussels just open wide, 6 to 8 minutes. (Discard any mussels where can i purchase phentermine hcl from kvk tech that are unopened after 8 minutes.) Serve immediately.

Tomato sauce

Preheat oven to 325 degrees F.

Cook onions and garlic in oil in a 2- to 4-quart heavy ovenproof saucepan over moderately low heat, stirring, until softened, about 5 minutes. ( I just sautéed my onions in a skillet on the stove top until soften and slightly browned.)

Add tomatoes, including juice, and salt, then cover and put in the oven for 1 ½ to 2 hours, stirring and mashing tomatoes with a fork occasionally, until sauce is thickened and reduced to about 3 cups.

If sauce tastes too acidic, add sugar and cook 5 minutes more.


My favorite part of cooking with mussels is watching them open when they steam!

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