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 translucent about 5 minutes.  Add next seven ingredients simmer on low for 15 minutes letting all the flavors combine.  Add mussels, cover, simmering for another 15 minutes turning occasionally coating the mussels with the flavorful sauce.  Boil spaghetti until just cooked, drain and place in large bowl. Pour mussels and marinara sauce over pasta. Serve with fresh ground Parmesan cheese. So good and easy!




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