Ingredients
1¼ lb mussels, debearded, cleaned
1½ tbsp olive oil
2 garlic cloves, minced
4 oz fresh mushrooms, of your choice, diced, used white beech mushrooms
7¼ oz tomatoes, diced
1 tbsp dried oregano
½ tbsp dried basil
½ tsp ground black pepper
1 tsp paprika
¼ tsp red pepper flakes
¾ cup dry white wine
2 cups water, or seafood broth
1 cup marinara sauce
salt, to taste
parsley, chopped
crusty bread
Preparation
Heat the olive oil in the saucepan.
Cook the garlic and the mushrooms for about 3 minutes or until the garlic has turned golden brown.
Add the water or seafood broth and marinara sauce. Simmer briefly for about 10 minutes.
Transfer all its contents into a crockpot.
Add all the remaining ingredients into the crockpot, except for the mussels.
Cook on High for about 2 hours.
Add the mussels to the crockpot and cook on High heat for about 15 to 20 minutes until the mussels open.
Season to taste with salt.
Give the mussel pot a stir and remove the mussels that didn’t open up in the crock pot if there are any. Garnish with parsley and serve together with crusty bread.
