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 o live oil 2 shallots , minced 4 cloves garlic, minced 1 can(14.5 oz) peti te cut diced tomatoes ( I prefer no salt) 1/2 cup dry red wine 1 teaspoon crushed red peppers 2 tea spoons Murals of Flavor (Penzeys Spices) pinch of saffron 1/2 teaspoon fresh ground pepper 1 tablespoon fresh ch op p ed Ital ian pars ley 2 pounds mussels, scrubbed and beard s removed 1 pound thin spaghetti...