Ingredients
- 3 tbsp Cento Imported Extra Virgin Olive Oil
- 2 lbs Mussels, cleaned and debearded
- 1 Onion, finely chopped
- 4 cloved Garlic, minced
- 1 cup White Wine
- 1 can Cento Certified San Marzano Tomatoes (28 oz), crushed
- 1 Tbsp Fresh Parsley, chopped
- 1 Tbsp Fresh Oregano, chopped
Directions
Start by cleaning fresh mussels, then sauté chopped onion and minced garlic in olive oil until the onion softens. Add white wine, let it simmer, then introduce crushed San Marzano tomatoes. Simmer the sauce until it thickens. Gently add the cleaned mussels, cover, and cook until they open. Sprinkle fresh parsley and oregano, stir gently, and discard any unopened mussels. Serve in bowls with crusty bread to soak up the flavorful tomato broth. Serves 4.
