Mussels Oregano

Mussels Oregano

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SERVES: 4 - 6

PREPARATION TIME: 5 minutes

COOKING TIME: 30 minutes

Ingredient

  • 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

Method

  1. 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.
  2. Add the tomatoes and salt. Decrease the heat to medium. Cover and simmer for 10 minutes.
  3. 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.
  4. Serve with bread on the side.

Cook with:
Extra Virgin Olive Oil

Filippo Berio’s classic, balanced Extra Virgin Olive Oil. Taken from the first cold pressing of the olives, this oil is ideal for sauces, marinades, drizzling and dipping.

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