Mussels in Red Sauce

Mussels in red and wine sauce

Time: 20-30 minutes

Skills: Super easy

Serves 2 to 3; 1 lb mussels per person for a light meal

Easy to prepare, looks like a million-bucks.  Tasty.


1/4C Olive Oil
1 medium red onion, chopped
2 or 3 cloves garlic, minced coarsely
salt
3T tomato paste
3 to 4C chopped and seeded tomatoes (I used canned, 28oz)
1 1/2C white wine (I used a local Chardonnay)
Parsley for garnish
Mussels (2 to 3 lbs, fresh or frozen)

Steps:

For this dish, I used frozen mussels. 

1.  Following the package instructions, place the bag in boiling water, cooking separately for 6 to 7 minutes until the bag inflated and mussels are hot.

While the water is boiling, make the sauce.

2.  Saute onions in olive oil until translucent
3.  Add garlic, saute another minute; do not allow to brown
4.  Add tomato paste
5.  Add tomatoes (with liquid lightly drained, if canned)
6.  Add wine

Salt to taste
Bring to a medium simmer

7.  When mussels are done, cut the bag and drain.  Unfortunately, the liquid cannot be used in the sauce because of debris. 

8. Toss the mussels into the sauce and give them a swirl.  Let them cool slightly, and everyone can mingle and become good friends. 

Garnish with chopped parsley and serve with a crusty sour-dough bread


The wine was 2006 Chardonnay from Koenig Vineyards, Snake River Valley.

Related articles: 
imageLiner Setting White Balance
imageLiner: Exposure Compensation