Showing posts from October, 2012

Red Wine Mussels Marinara

In the summer I love mussels in a garlicky white wine sauce served with just a salad and fresh baked bread. So delicious with the freshest herbs simmered in the white wine sauce. Now that I am enjoying the cooler fall weather with crisp morning and sunny days I turn to heartier dishes with more robust and richer flavors.  Instead of white wine mussels I changed my recipe to reflect the change in the season using a rich red wine, chopped tomatoes, and hot crushed peppers to mimic the strong flavors and scents of fall. 

Red Wine Mussels Marinara

2 tablespoons olive oil
2 shallots, minced
4 cloves garlic, minced
1 can(14.5oz) petite cut diced tomatoes (I prefer no salt)
1/2 cup dry red wine
1 teaspoon crushed red peppers
2 teaspoons Murals of Flavor (Penzeys Spices)
pinch of saffron
1/2 teaspoon fresh ground pepper
1 tablespoon fresh chopped Italian parsley
2 pounds mussels, scrubbed and beards removed
1 pound thin spaghetti 

Heat oil in a large pot on medium.  Add shallots and garlic sauteing until …