Drunken Mussels

June 01, 2016

Drunken Mussels

Serves 4 to 6


  • 1 jar Organico Bello Tomato Basil pasta sauce
  • 1 cups white wine
  • 1 cup sun-dried tomatoes, chopped
  • 4 tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 small onion, chopped
  • 1 tbsp. red pepper flakes
  • Thick slices country bread
  • 1-2 lbs. mussels, scrubbed, bearded and rinsed


In a large pan, heat olive oil over medium heat. Add the garlic, onion, and red pepper flakes and simmer until onion is translucent. Stir in Organico Bello Tomato Basil pasta sauce and wine and bring to a boil. Add the mussels and sun-dried tomatoes. Reduce heat to a simmer and cook until the mussels have opened and the sauce has thickened a bit. Meanwhile, toast the bread until golden brown. Serve immediately.

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