Mussels with Cherry Tomatoes

26 Feb

Ingredients

-2 lbs mussels cleaned and debearded

-Approx. 2 pints cherry tomatoes

-Approx. 6 shallots, thinly sliced

-Approx. 4 cloves of garlic thinly sliced

-Approx 1.5 cups leftover marinara sauce ( We had some left over Cooking Light Marinara sauce we had made earlier in the week at my house)

-Approx 1/2 c. white wine

-Dash of Fennel Seeds

Roast the tomatoes with olive oil in the oven for about 45 minutes, I had them wrapped in an envelope of tinfoil for easy tray clean up. While water for pasta is boiling, slice shallots and garlic. Sauteé briefly in a dutch oven with a dash of fennel, add the sauce and white wine and bring to a boil. Add in cherry tomatoes and mussels, cover, and steam for about 5 minutes until mussels open. Served over whole wheat penne with some parmesan cheese.

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One Response to “Mussels with Cherry Tomatoes”

  1. Megan (The Runner's Kitchen) March 1, 2010 at 10:59 am #

    Love this visual representation of mussels. I think one of the reasons that I love cooking so much is the ability to be creative and make something beautiful (and tasty!)

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