Mexilhao Em Molho De Tomate Recipe

Directions

1. 1

   Prepare Mussels

   Rinse the mussels under cold water, scrubbing the shells to remove any debris. Discard any mussels that are open and do not close when tapped.

2. 2

   Cook the Base

   In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

3. 3

   Add Tomatoes and Wine

   Pour in the canned diced tomatoes and white wine. Stir well to combine and bring to a simmer.

4. 4

   Season the Sauce

   Add salt, black pepper, and red pepper flakes to the sauce, adjusting to taste. Let the sauce simmer for about 10 minutes to meld the flavors.

5. 5

   Cook the Mussels

   Add the cleaned mussels to the pot, cover, and cook for 5-7 minutes, or until the mussels have opened. Discard any mussels that remain closed.

6. 6

   Finish and Serve

   Stir in the chopped parsley and serve the mussels in the tomato sauce, garnished with additional parsley if desired.