Mussels Oregano Recipe

Mussels Oregano Recipe

  • 3/4 cup Filippo Berio Extra Virgin Olive Oil or Filippo Berio Olive Oil
  • 4 large cloves garlic, minced
  • 4 teaspoons dried oregano
  • 1 (750 milliliter) bottle dry white wine
  • 2 (14.5 ounce) cans diced tomatoes, with juice
  • 1 teaspoon salt
  • 5 pounds fresh mussels
  • Crusty Italian Bread
  1. Warm the oil, garlic, and oregano in an 8-quart pot over medium-low heat. Cook for about 5 minutes, or until the garlic is soft. Take care not to brown the garlic. Add the wine. Increase the heat to high. Boil for about 7 minutes, or until the wine no longer smells of alcohol. Add the tomatoes and salt. Decrease the heat to medium. Cover and simmer for 10 minutes.
  2. Add the mussels. Stir. Increase the heat to high. Cover and cook, stirring occasionally, for 3 to 5 minutes, or until the mussels open. Discard any mussels that do not open. Spoon the mussels into large bowls and ladle the broth over them. Serve the bread on the side.
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