Preparation time: 5 minutes
Cook time: 30 minutes
- 3/4 cup Filippo Berio Extra Virgin Olive Oil or Filippo Berio Olive Oil
- 4 large cloves garlic, minced
- 4 teaspoons dried oregano
- 1 bottle (750 ml or 25 oz) dry white wine
- 2 cans (398 ml or 14 oz each) diced tomatoes, with juice
- 1 teaspoon salt
- 1.8 kg – 2.7 kg (4 to 6 lbs) mussels
- Crusty Italian bread
Warm the oil, garlic, and oregano in 7.5 L (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 and 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.
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 with bread on the side.
Most farm-raised mussels need only scrubbing with a stiff brush under cold running water. Some mussels may still have their "beards", wiry dark ligaments, attached. If so, cut off the beard and any marine life clinging to it with scissors and discard, then scrub the mussel.