Quick Mussels Fra Diavolo (Skinnytaste)

• 1 (25.25 oz jar) DeLallo Marinara or homemade marinara
• 1 tbsp extra virgin olive oil
• 1/4 cup minced shallot
• 2 garlic cloves, thinly sliced
• 1 tsp crushed red pepper
• 3/4 cup dry white wine
• 3 lbs (48 to 50) live mussels, scrubbed and debearded
• 2 tbsp chopped parsley, for garnish
• (optional) whole wheat crusty bread, for serving

1. In a large saucepan, heat the olive oil over medium-high heat until hot. Add the shallot, garlic and crushed red pepper and cook until fragrant, about 1 minute. Add the wine and boil until reduced by half, about 3 minutes.
2. Stir in the marinara sauce and bring to a simmer.
3. Stir in the mussels, cover and cook until the mussels open, 6 to 8 minutes; discard any mussels that do not open. Season lightly with salt, then transfer the mussels and sauce to a platter. Sprinkle with chopped parsley and serve right away with crusty bread.

extra virgin olive oil, shallot, garlic, red pepper, white wine, live mussels, parsley, whole wheat crusty bread

Taken from www.epicurious.com/recipes/member/views/-quick-mussels-fra-diavolo-skinnytaste-53066401 (may not work)