Mussels Marinara

• Olive oil
• 1 cooking onion, diced
• 2 cloves of garlic, minced
• 3/4 cup white wine
• 1 28 oz. can tomatoes
• 1 teaspoon dried oregano
• Pinch Red pepper flakes
• 2 pounds mussels, cleaned
• 1/4 cup parsley, chopped
• Salt
• Bread, for serving

1. Coat the bottom of a large pan or dutch oven with olive oil and place over medium heat. Saute the onion until translucent. Add the garlic and saute for a minute.
2. Pour in the wine and scrape the bottom of the pan. Reduce to half the original volume.
3. Add the tomatoes with their juice, oregano, red pepper flakes and salt to taste. Used a spoon to break up the tomatoes. Simmer the sauce for 20-30 minutes, stirring occasionally until the tomatoes break down. Taste for seasoning.
4. Add the mussels to the pot and turn up the heat. Cover and cook until the mussels open up, about 6-8 minutes. If any mussels do not open up, discard them.
5. Pour the contents of the pan into a serving bowl. Top with parsley and serve with bread.

olive oil, onion, garlic, white wine, tomatoes, oregano, red pepper, mussels, parsley, salt, bread

Taken from food52.com/recipes/11958-mussels-marinara (may not work)