Ingredients
1 (25.25 oz jar) DeLallo Marinara or homemade marinara
1 tbsp extra virgin olive oil
1/4 cup minced shallot
2 garlic cloves, thinly sliced
1 tsp crushed red pepper
3/4 cup dry white wine
3 lbs (48 to 50) live mussels, scrubbed and debearded
2 tbsp chopped parsley, for garnish
(optional) whole wheat crusty bread, for serving
Preparation
In a large saucepan, heat the olive oil over medium-high heat until hot. Add the shallot, garlic and crushed red pepper and cook until fragrant, about 1 minute. Add the wine and boil until reduced by half, about 3 minutes.
Stir in the marinara sauce and bring to a simmer.
Stir in the mussels, cover and cook until the mussels open, 6 to 8 minutes; discard any mussels that do not open. Season lightly with salt, then transfer the mussels and sauce to a platter. Sprinkle with chopped parsley and serve right away with crusty bread.
