Mussels seasoning 18g/.6oz
What you need :
2.2 kg (4 lb) mussels 60 ml (1/4 c) olive oil
2 cloves garlic, finely minced
2 onions, thinly sliced
2 lemons, finely sliced
2 x 796 ml (28 oz) cans Italian tomatoes, mashed
1 – 170 ml (6 oz) can tomato paste Contents of Marinara Mussels Seasoning packet
250 ml (1 c) red wine
What you do:
Rinse and de-beard mussels. Discard any mussels that are open and will not re-close when tapped lightly. Steam until shells open, approximately 4 minutes, set aside. (If any mussels do not open upon cooking, discard them immediately). Sauté onion and garlic in oil in 6 litre (6-quart) kettle. When onion is golden and soft, add lemon slices, tomatoes, tomato paste, and wine. Simmer over low heat for 25 minutes with pot covered. Remove cover, simmer until sauce thickens.
Remove top half of shell and add mussels to sauce, cover and cook over medium-high heat just long enough to heat mussels. Delicious served with crusty bread or over linguini. Serve immediately.