Mussels tossed in a homemade garlic marinara sauce.
Served with garlic parmesan breadstick toast.
Olive Garden Copycat Recipe
1 (2 lb.) bag live mussels (frozen mussels work great too)
1 (14 1/2 oz.) can diced tomatoes, undrained
1/4 cup olive oil
1/2-3/4 cup red wine
1-3 garlic clove, grated or chopped
salt and pepper, to taste
1 loaf crusty bread
If using live mussels, dump into colander and rinse well. Any mussel that does not close (at least a little) when sprayed with water is no good and should be discarded. Remove any"beards" remaining.
Put the mussels into a heavy skillet and add tomatoes, oil, wine, garlic, and seasoning.Bring to a boil over medium heat, stirring occasionally. Mussels are done when the shells open up (discard any that remain shut). If using frozen mussels, cook until completely heated through.