Mussels Marinara

Sort through your mussels and discard any that are broken or open, then remove the beards (the stiff fibrous piece that sticks out of the shell), and scrub the shells with a wire or stiff bristle brush.

Add the olive oil to a large pot over medium heat. When hot, add the shallot and cook just a few minutes. Add the garlic, and cook for another minute being careful not to burn it. Then add the salt, pepper, oregano, and red pepper flakes, stirring to combine.

Add the white wine and cook until it boils. Once boiling, add the tomatoes and their juice, and half the parsley, and bring to a boil again.

Add the mussels to the liquid, lower the heat slightly, cover the pan and cook until the mussels open, or about 6-8 more minutes.

Spoon the mussels into a large serving bowl, along with the liquid. Discard any mussels that did not open.

Sprinkle the remaining parsley over the mussels and serve with crusty, toasted garlic bread to sop up the liquid.