Mussels in Red Sauce

There's something romantic about a dinner of mussels, crusty bread and a green salad. Makes me think I'm in a French bistro. Or a seaside trattoria in Italy. When it comes to mussels, I'm used to simple preparations. Maybe white wine, herbs and a stir of butter at the last minute. Even a heartier Spanish presentation with saffron and chorizo comes across as "light." But this hearty "cooked by an Italian nonna" kind of recipe was delicious. The simmered tomatoes make a uncharacteristically thick sauce that burrows into the opened mussels and clings to every wonderful bite. Normally you'd use a piece of crusty bread to sop up the juices in a dish like this. This begs for a whole bed of pasta underneath.

Mussels in Red Sauce
From Cooking Light.
Makes four generous main-course servings.

1 1/2 teaspoons olive oil
1/4 cup finely chopped onion
1 garlic clove, chopped
1 (28-ounce) can crushed tomatoes, undrained
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 tablespoons chopped fresh oregano
1/4 to 1/2 teaspoon crushed red pepper
2 pounds mussels, scrubbed and debearded

Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 3 minutes or until tender. Add garlic; sauté 1 minute. Stir in tomatoes; partially cover, reduce heat, and simmer 30 minutes. Add parsley and remaining ingredients; cook 5 minutes or until shells open, stirring occasionally. Remove from heat; discard any unopened shells.

Wine Pairing: You could probably get away with a light Chianti like the Ruffino Aziano with this assertive dish. However, I'd pair the sweetness of the mussels, the acidity of the tomatoes and the bracing tang of the parsley with a grassy Sauvignon Blanc. My favorite in this style is New Zealand's Spy Valley.